Prep Oven & Pan: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Cook Chicken & Veggies:

Heat olive oil in a large skillet over medium heat.

Add diced chicken, season with paprika, chili powder, cumin, salt, and pepper. Cook until chicken is browned but not fully cooked.

Remove chicken and set aside.

In the same skillet, sauté onions, bell peppers, and garlic until slightly tender.

Combine Ingredients:

In a large bowl, mix chicken, sautéed veggies, sour cream, cooked rice (if using), and half of the shredded cheeses.

Assemble Casserole:

Transfer mixture into the prepared baking dish.

Sprinkle the remaining cheese evenly on top.

Bake:

Bake for 20–25 minutes until the cheese is bubbly and golden.

Let it rest for 5 minutes before serving.

Serve:

Garnish with fresh cilantro.

Pair with tortilla chips, salsa, or a simple side salad.

Tips & Variations