Nutrition Tidbit from Dr. Audrey (Yes, I really do have a doctorate in Holistic Nutrition)
Did you know that peppers have more vitamin C, ounce for ounce than oranges? That makes Fajitia casserole a great thing to make during the flu season.
Preheat oven to 350 degrees, spray a 9 x 13 casserole pan.
If cooked chicken is not shredded, do this first. Place shredded chicken into a bowl.
Heat 2 tablespoons of olive oil in a fry pan, add sliced onions and peppers. Season with sale and pepper
Cook until onions and peppers are soft, approximately five minutes
Remove from heat and add to the bowl with the chicken.
In another bowl mix 2 Tablespoons fajita seasoning, may add more if you like it spicy and/or add Danbury Country Store red pepper flakes or a splash of Siracha Sauce, 8 ounces cream cheese, 1 cup shredded cheddar cheese, salt and pepper. Mix until cream cheese is softened and spices are incorporated.
Then combine chicken mix and cheese mix together and transfer to baking pan.
Top with one cup shredded cheese.
Bake 25 to 30 minutes, until cheese is bubbly and melted.
Top with parsley or cilantro if desired.
Serve with sour cream and Salsa. Yummy!
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