Servings: 8 people Mexican Chicken Casserole: 2 lbs chicken breasts, (4 small or 3 medium) 1 tsp salt, or to taste 1/4 tsp black pepper, or to taste 8 oz shredded Mexican cheese, divided 1 cup sour cream, (full fat) 14 oz diced green chilis (two 7 oz can with their juice To Serve: 1 small avocado, diced 1 roma tomato, diced 2 Tbsp cilantro, chopped
In a small bowl, combine marinade ingredients: 1/4 cup olive oil, 4 cloves garlic, minced, 1 Tbsp lime juice (from 1/2 lime), 1 Tbsp cajun spice, 1/2 tsp salt.
Slice bell peppers, and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top then toss to combine.
In a second medium bowl, pat dry shrimp with a paper towel, add remaining half of the marinade and stir to combine. Heat a large heavy pan over medium heat with 1/2 Tbsp oil and when hot, add shrimp in a single layer and sautee 1-2 minutes per side or just until cooked through and no longer translucent then promptly transfer to a plate.
Squeeze fresh lime juice to taste over the mixture and toss to combine.
Serve fajitas with warmed or toasted tortillas* and jalapeno ranch, or your favorite sauce.