Chicken Fajita Casserole

southernliving.com

Heather Porter Robinson

Cooking spray

2 Tbsp. olive oil

2 large red bell peppers, seeded and sliced (4 cups)

1 large poblano chile, seeded and sliced (1 ½ cups)

1 small red onion, thinly sliced (1 ½ cups)

1 (5-oz.) can diced green chiles, undrained

1 (1-oz.) envelope fajita seasoning mix

2 tsp. garlic powder

1 ½ tsp. kosher salt, divided

2 ½ cups shredded cooked chicken breasts (12 oz.)

8 oz. cream cheese, softened and cut into pieces

6 oz. extra-sharp white Cheddar cheese, shredded (about 1 ½ cups), divided

6 oz. smoked Cheddar cheese, shredded (about 1 ½ cups), divided

2 Tbsp. chopped fresh cilantro

Optional toppings: crumbled tortilla chips, sour cream, chopped avocado, salsa, lime wedges

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