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Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced bell peppers and onion. Sauté until they are tender and slightly caramelized, about 5-6 minutes.
Step 4: Season
Return the cooked chicken to the skillet with the vegetables. Add the chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using). Stir to coat the chicken and vegetables evenly with the spices.
Step 5: Assemble the Casserole
Spread the cooked rice evenly in the prepared baking dish. Layer the chicken and vegetable mixture over the rice. Dollop the sour cream on top and spread it out evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses over the sour cream layer.
Step 6: Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm.
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