Mexican Chicken Casserole with Capsicum and Jalapenos

Preheat oven to 175º.

Mince the garlic.

Roughly chop the onion.

Finely chop the green chili.

Chop the capsicum into small bite-sized pieces.

Roughly chop the jalapenos.

Chop the chicken into bite-sized pieces.

In a skillet heat the olive oil on a medium high heat.

Add the garlic to the skillet and cook until fragrant. Approximately 1 min.

Add the chopped onion and saute until soft.

Add the green chili to the skillet. According to taste.

Sprinkle 1/2 of the spice mix atop of the chicken and stir through.

Add the chopped chicken to the skillet then season with salt and pepper.

In a large bowl lightly whisk the egg.

As chicken starts to brown add chopped capsicum, chopped jalapenos and stir through.

Add the sour cream, cream, tomato passata and remaining spice mix to the egg and mix well.

Using a grater shred the cheese.

Remove skillet from heat.

Spoon the chicken mixture into an casserole or oven dish.

Pour the sauce over the chicken mix and stir through.

Sprinkle the cheese over the top of the mixture.

Place in oven and bake until cheese has lightly browned. Approximately 15-20 mins.

Carefully remove from oven, garnish with chopped coriander and serve.