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Queso Smothered Fajita Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Course Casserole, Main Dish
Cuisine American, Tex-Mex

Ingredients
  

  • 1/4 cup unsalted butter, divided
  • 1 lb chicken breast, cut into cubes
  • 1 yellow onion, sliced into 2-inch pieces
  • 1 red bell pepper, sliced into 2-inch pieces
  • 1 green bell pepper, sliced into 2-inch pieces
  • 2 cups white minute rice
  • 2 cups chicken stock
  • 1 oz taco seasoning
  • 1 15.5 oz jar salsa
  • 1/3 cup fresh cilantro, chopped
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 12 oz can evaporated milk
  • 2 cups grated Mexican cheese blend
  • 10 slices American cheese
  • 1 4 oz can diced green chiles

Instructions
 

  • Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
  • In a skillet over medium-high heat, melt 2 tablespoons butter. Add chicken, season with salt and pepper, and cook for 2–3 minutes until golden. Transfer to baking dish.
  • Melt remaining butter in the skillet and sauté onions and peppers for 5–6 minutes, until tender. Add to baking dish.
  • Whisk chicken stock and taco seasoning in a measuring cup. Pour into baking dish with the salsa and stir everything to combine.
  • Sprinkle rice over the mixture. Cover tightly with foil and bake for 45 minutes.
  • While baking, make queso: In a saucepan over medium heat, combine evaporated milk, Mexican cheese, American cheese, and green chiles. Stir occasionally until smooth, about 10–12 minutes. Keep warm.
  • Remove foil and fluff rice with a fork. Garnish casserole with chopped cilantro and top with warm queso or serve on the side.

Notes

For extra heat, add sliced jalapeños or hot salsa. Swap chicken for beef or shrimp if desired.
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