A Mexican-inspired dinner featuring all your favourites, Chef! Nacho dips are used as dippers into a cheese-covered casserole, layered with golden chicken, sweet pops of corn, tangy tomato passata, meaty black beans and a rich stock. Garnished with lashings of sour cream and spicy pickled jalapeños.
Fajita-style Chicken Casserole
Fajita-style Chicken Casserole
with sour cream and jalapeños
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Black Beans
- Chicken
- Corn
- Free-range Chicken Mini Fillets
- Grated Mozzarella & Cheddar Cheese
- NOMU Mexican Spice Blend
- Santa Anna's Corn Nachos
- Sliced Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Stock & Flour
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
COOK & CHOP THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, roughly chop, season, and set aside.
CHEESY CASSEROLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions, and the Corn until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub (to taste), and the stock & flour and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening, 8-10 minutes. In the final 3-4 minutes, mix in the beans, the Chicken, and scatter over the cheese. Cover and allow the cheese to melt.
DIP & DINE
Serve the casserole straight from the pan for a rustic touch, or plate individually if preferred. Scatter over the jalapenos, and dollop over the sour cream. Side with the nacho chips for dippers. Enjoy!
COOK & CHOP THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, roughly chop, season, and set aside.
CHEESY CASSEROLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions, and the Corn until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub (to taste), and the stock & flour and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening, 8-10 minutes. In the final 3-4 minutes, mix in the beans, the Chicken, and scatter over the cheese. Cover and allow the cheese to melt.
DIP & DINE
Serve the casserole straight from the pan for a rustic touch, or plate individually if preferred. Scatter over the jalapenos, and dollop over the sour cream. Side with the nacho chips for dippers. Enjoy!
COOK & CHOP THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, roughly chop, season, and set aside.
CHEESY CASSEROLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions, and the Corn until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub (to taste), and the stock & flour and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 4-5 minutes, mix in the beans, the Chicken, and scatter over the cheese. Cover and allow the cheese to melt.
DIP & DINE
Serve the casserole straight from the pan for a rustic touch, or plate individually if preferred. Scatter over the jalapenos, and dollop over the sour cream. Side with the nacho chips for dippers. Enjoy!
COOK & CHOP THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, roughly chop, season, and set aside.
CHEESY CASSEROLE
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions, and the Corn until golden, 6-7 minutes (shifting occasionally). Add the NOMU rub (to taste), and the stock & flour and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 4-5 minutes, mix in the beans, the Chicken, and scatter over the cheese. Cover and allow the cheese to melt.
DIP & DINE
Serve the casserole straight from the pan for a rustic touch, or plate individually if preferred. Scatter over the jalapenos, and dollop over the sour cream. Side with the nacho chips for dippers. Enjoy!
Frequently Asked Questions
What is the preparation time for Fajita-style Chicken Casserole?
The preparation time for Fajita-style Chicken Casserole with sour cream and jalapeños is between 15 and 20 minutes.
What is the total time required to make Fajita-style Chicken Casserole with sour cream and jalapeños?
The total time required to make Fajita-style Chicken Casserole with sour cream and jalapeños is between 20 and 25 minutes.
How many servings does Fajita-style Chicken Casserole provide?
4 servings
What are the main ingredients in Fajita-style Chicken Casserole?
Black Beans, Chicken, Corn, Free-range Chicken Mini Fillets, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Santa Anna's Corn Nachos, Sliced Onions, Sliced Pickled Jalapeños, Sour Cream, Stock & Flour, Tomato Passata
What is the nutritional information of Fajita-style Chicken Casserole?
Calories: 1029, Carbs: 91 grams, Fat: grams, Protein: 60.6 grams, Sugar: 19.1 grams, Salt: 1939 grams
How do I prepare Fajita-style Chicken Casserole?
DIP & DINE: Serve the casserole straight from the pan for a rustic touch, or plate individually if preferred. Scatter over the jalapenos, and dollop over the sour cream. Side with the nacho chips for dippers. Enjoy! CHEESY CASSEROLE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onions, and the corn until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub (to taste), and the stock & flour and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until thickening, 8-10 minutes. In the final 3-4 minutes, mix in the beans, the chicken, and scatter over the cheese. Cover and allow the cheese to melt. COOK & CHOP THE CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, roughly chop, season, and set aside.
What should be prepared from my kitchen to make Fajita-style Chicken Casserole?
Black Beans, Chicken, Corn, Free-range Chicken Mini Fillets, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Santa Anna's Corn Nachos, Sliced Onions, Sliced Pickled Jalapeños, Sour Cream, Stock & Flour, Tomato Passata
How many calories does Fajita-style Chicken Casserole have?
1029 calories
How much fat content does Fajita-style Chicken Casserole have?
grams
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