Cheesy Chicken Fajita Casserole

4 c. cooked and shredded chicken

1 T. oil

7 oz. can diced green chilies

1/2 c. onion, chopped

1/2 t. salt

1 1/4 pkg. cream cheese, softened, cubed

1 pkt fajita seasoning

16 oz. colby jack cheese, shredded, divided

Heat oil in large skillet over medium high heat. Add onions, peppers, and salt. Saute 4-5 minutes. Turn heat to low and add chicken, cream cheese, fajita seasoning, and half of shredded colby cheese. Stir until fully melted and combined. Spray 9x13 dish. Pour mixture in dish. Top with remaining cheese. Bake 25-30 minutes at 350 until melted and bubbly. I served as an entree with sour cream and salsa, a Caesar salad and Mexican rice. Can also be served as a dip with tortilla chips.

1st pic: baked casserole; 2nd pic: ready to eat with mexican rice