Preheat oven to 350°. Grease a 9x13 pan and set aside. Heat the oil in a skillet over medium-high heat. Add the onion, bell pepper and garlic and cook until softened. In a large bowl, combine the chicken, cooked vegetables, beans, corn, enchilada sauce, salsa, cilantro, ADOBO SEASONING, FAJITA SEASONING and PEPPER. Mix well. Spoon half of the mixture into the pan. In a separate bowl combine the cheeses. Sprinkle half of the cheese mixture over the chicken/veggie mixture. Top with the remaining chicken/veggie mix and then top with the rest of the cheese. Bake at 350° for 30 minutes. Let stand for 5 minutes before serving. Sprinkle with the garnishes of your choice and serve with chips for dipping.
Prep. time: 30 minutes
Cooking time: 30 minutes
Serves: 24 as an appetizer
Servings 24; Serving Size 1/2 cup (157g); Calories 190; Calories from fat 90; Total fat 10g; Cholesterol 35mg; Sodium 260mg; Carbohydrate 14g; Dietary Fiber 4g.