Cheesy Sizzling Fajita Chicken Casserole

Equipment

• 9×13-inch (approx. 3-quart) ceramic or glass baking dish
• 12-inch heavy cast-iron skillet or wide stainless steel frying pan
• Tongs and a sturdy wooden spoon
• Medium glass mixing bowl and whisk
• Box grater

Ingredients

The Spiced Fajita Chicken Core

• 800 g (approx. 1.75 lbs / 3 large) boneless, skinless chicken breasts, trimmed and sliced into 1/2-inch strips
• 2 tbsp (30 ml) avocado oil or extra-virgin olive oil
• 1 tbsp (8 g) chili powder
• 1.5 tsp (4.5 g) ground cumin
• 1 tsp (3 g) smoked paprika
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• 1/2 tsp (1 g) dried Mexican oregano, crushed between fingertips
• 1.25 tsp (7.5 g) fine sea salt
• 1/2 tsp (1.5 g) freshly cracked black pepper
• 1/4 tsp (0.5 g) cayenne pepper (optional, for subtle heat)

The Blistered Fajita Vegetable Medley

• 1 large (approx. 180 g) red bell pepper, cored and cut into 1/2-inch strips
• 1 large (approx. 180 g) green bell pepper, cored and cut into 1/2-inch strips
• 1 large (approx. 180 g) yellow or orange bell pepper, cut into 1/2-inch strips
• 1 large (approx. 200 g) yellow or red onion, cut into 1/2-inch crescent wedges
• 3 cloves (approx. 10 g) fresh garlic, finely minced
• 1 fresh jalapeño pepper, seeded and finely minced (optional)

The Creamy Fajita Sauce & Legumes

• 225 g (8 oz / 1 block) full-fat brick cream cheese, softened to room temperature
• 120 g (1/2 cup) sour cream or plain whole-milk Greek yogurt
• 240 g (1 cup) thick, chunky restaurant-style red salsa (mild or medium)
• 1 can (400 g / 15 oz) black beans, drained and thoroughly rinsed
• 1 cup (150 g) sweet corn kernels (fresh, or frozen thawed and drained)
• 2 tbsp (30 ml) fresh lime juice (squeezed from 1 whole lime)

Cheesy Crust & Serving Garnishes

• 150 g (approx. 1 1/2 cups) Monterey Jack cheese, freshly shredded from a block
• 150 g (approx. 1 1/2 cups) sharp yellow cheddar cheese, freshly shredded from a block
• 1/4 cup (10 g) fresh cilantro leaves, roughly chopped
• 2 green onions (scallions), thinly sliced
• 1 medium avocado, diced (for serving)
• Warm flour or corn tortillas, or tortilla chips (for serving)

Instructions

1. Prep the Oven and Baking Dish

1. Preheat your oven to 190°C (375°F) with the baking rack positioned in the center.
2. Lightly grease the bottom and sides of your 9×13-inch casserole dish with 1 teaspoon of avocado oil or cooking spray. Set aside.

2. Season the Chicken

1. In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne.
2. Place the sliced chicken breast strips into a large mixing bowl.
3. Drizzle with 1 tablespoon of avocado oil and toss to coat.
4. Sprinkle two-thirds of the fajita seasoning blend over the chicken, tossing with your hands until every piece is uniformly crusted with the red spice rub. Reserve the remaining one-third of the spice blend for the vegetables.

3. Sear the Chicken (Medium-High Heat Intensity: 70–75%)

1. Place your large 12-inch skillet over medium-high heat until faintly smoking.
2. Add 1 tablespoon of oil to the hot skillet.
3. Add the seasoned chicken strips in a single, uncrowded layer (cook in two batches if your pan is smaller).
4. Sear undisturbed for 3 minutes to develop charred, blackened edges. Flip and sear the other side for another 2 to 3 minutes until browned on the outside (the chicken does not need to be 100% cooked through, as it will finish baking in the oven).
5. Using tongs, transfer the seared chicken directly into the prepared 9×13-inch baking dish, spreading it out across the base.

4. Blister the Peppers and Onions (Medium-High Heat Intensity: 70%)

1. Return the same hot skillet to medium-high heat (do not wipe out the skillet; the lingering chicken fond adds rich flavor).
2. Add the sliced bell peppers, onion wedges, and minced jalapeño.
3. Sprinkle with the remaining one-third of the fajita spice blend.
4. Sauté vigorously for 5 to 6 minutes , tossing frequently. The peppers should pick up blistered, blackened edges while softening slightly, but retain a crisp-tender snap.
5. Add the minced garlic and sauté for 60 seconds until fragrant.
6. Remove the skillet from the burner. Transfer the blistered pepper-and-onion medley into the baking dish, layering them directly over the seared chicken strips.

5. Whisk the Creamy Fajita Sauce & Combine

1. In a medium bowl, combine the softened cream cheese, sour cream, chunky red salsa, and fresh lime juice.
2. Whisk vigorously for 1 to 2 minutes until smooth, creamy, and uniform.
3. Scatter the drained black beans and sweet corn evenly over the chicken and blistered peppers in the baking dish.
4. Pour the creamy salsa sauce in broad ribbons across the top of the casserole.
5. Using a spatula or large spoon, gently fold through the ingredients 2 to 3 times to distribute the sauce and vegetables evenly, then level the surface.

6. Top with Cheese & Bake (Two-Stage Oven Intensity)

1. Mix the freshly shredded Monterey Jack and sharp cheddar cheese together in a bowl.
2. Scatter the cheese mixture evenly across the entire surface of the casserole, creating a solid, edge-to-edge cheese seal.
3. Stage 1 (Bake Phase): Transfer the dish uncovered to the center rack of the oven. Bake at 190°C (375°F) for 20 to 22 minutes . The sauce will bubble vigorously around the edges, and the cheese will melt completely.
4. Stage 2 (Golden Blister Finish): Increase oven temperature to 220°C (425°F) (or switch to high broil for 2 to 3 minutes). Watch closely through the oven window until the cheese bubbles into deep amber, toasted spots.
5. An instant-read food thermometer inserted into the center of the casserole should register at least 74°C (165°F) .

7. Rest, Garnish, and Serve (Crucial Rest Phase)

1. Remove the bubbling casserole from the oven and set it on a heatproof trivet.
2. Let the casserole rest undisturbed for 10 minutes. Slicing or scooping immediately will cause the creamy sauce to run; resting allows the dairy fats and starches to settle into a velvety, scoopable texture.
3. Scatter freshly chopped cilantro and sliced green onions over the bubbly crust.
4. Serve hot with diced fresh avocado, alongside warm flour tortillas, steamed cilantro-lime rice, or crunchy tortilla chips.

Nutrition

Calories: 510 kcal — · Protein: 42.6 g 85% · Fat: 29.4 g 38% · Carbohydrates: 19.8 g 7% Dietary · Saturated Fat: 15.2 g 76% · Fiber: 4.8 g 17% · Sugar: 5.6 g — Net · Sodium: 860 mg 37%