Chicken Fajita Casserole

 *Adopted from Slender Kitchen

Serving Size - 1 cup

370 Calories, 12 g Fat, 107mg Cholesterol, Carbs 18g, Fiber 3g, Sugars 8g, Protein 43g

Ingredients

1.33 lbs boneless chicken breasts, chopped

2 tbsp water

1 Vidalia onion, sliced

1 red pepper, sliced

1 green pepper, sliced

2 tsp lime juice

4 oz light cream cheese

1 cup salsa (used Wegman's)

2 tbsp low sodium taco seasoning

1/4 cup chicken broth (used low sodium)

1 cup reduced-fat shredded Mexican cheese

2 tbsp cilantro, chopped

cooking spray

Directions

Spray 9X13 dish with cooking spray. Preheat oven to 400 degrees Fahrenheit.  In a medium bowl, mix together the cream cheese, salsa, broth, and taco seasoning until well combined.  Add chicken and toss to coat. 

In a medium skillet, heat and add the onion and bell pepper. Saute over medium heat until the vegetables are softened and lightly caramelized. Remove from heat, toss in the lime juice.

Layer the chicken in the casserole dish.  Add the peppers and onions on top.

Sprinkle the cheese on top.  Place the dish uncovered in the oven to bake for 25 to 30 minutes, or until the chicken is done.  Remove and sprinkle with cilantro.