Preheat oven to 350
add 1 tablespoon of olive to a casserole dish and evenly coat it by wiping with a paper napkin. If you have cooking spray you can use it instead
Place 10 boneless skinless chicken thighs in the casserole dish, cover with tinfoil and bake at 350 for 35 minutes.
In a medium saucepan saute onions and peppers with a dash of salt and pepper until soft
remove chicken from oven and allow to cool for 10 minutes. Using two forks shred chicken
In a large bowl add the cream cheese, half of the cheddar and seasoning. Mix until well combined.
Add the sauted onions and peppers and then toss in the shredded chicken and mix well
Add all the contents from the bowl into the same casserole dish used for the chicken and spread evenly. Top with cheddar and bake for 30 minutes at 350. If cheddar is not golden and bubbly you may need to set the oven on broil for a couple of minutes at the end.
Garnish (optional) - sour cream, green onions, salsa, guacamole
(Refer to the video instructions below if further clarification is needed)