Fajita Chicken Casserole

Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
Cook the Chicken:
In a large skillet, heat olive oil over medium heat. Add the bite-sized chicken pieces and cook until no longer pink, about 5–7 minutes. Sprinkle with the fajita seasoning mix and stir well to coat evenly. Remove from heat.
Sauté the Veggies:
In the same skillet, add a bit more oil if needed. Sauté the sliced bell peppers and onion over medium-high heat until just tender and slightly charred, about 5 minutes.
Prepare the Creamy Base:
In a large bowl, mix together the sour cream, cream cheese, garlic powder, onion powder, salt, and pepper until smooth and well combined.
Combine Everything:
Add the cooked chicken, sautéed peppers and onions to the bowl with the creamy mixture. Stir well to coat everything evenly.
Assemble the Casserole:
Pour the mixture into the prepared casserole dish. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
Bake:
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Garnish and Serve:
Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped cilantro if desired. Serve hot with warm tortillas, rice, or a side salad.