Mexican Chicken Casserole with Capsicum and Jalapenos

Preheat your oven to 175ºC. Mince the garlic and roughly chop the onion.

Finely chop the green chili and 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 over medium-high heat.

Add the minced garlic to the skillet and cook until fragrant, approximately 1 minute. Then, add the chopped onion and saute until soft.

Add the green chili to the skillet according to taste. Sprinkle half of the spice mix onto the chicken and stir through.

Season the chicken with salt and pepper, then add it to the skillet. As the chicken starts to brown, add the chopped capsicum and jalapenos, and stir through.

In a large bowl, lightly whisk the egg. Add the sour cream, cream, tomato passata, and the remaining spice mix to the egg. Mix well.

Remove the skillet from heat. Spoon the chicken mixture into a casserole or oven dish. Pour the sauce over the chicken mix and stir through. Sprinkle the shredded cheese on top. Place in the oven and bake until the cheese has lightly browned, approximately 15-20 minutes. Carefully remove from the oven, garnish with chopped coriander, and serve. Enjoy your meal!