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
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
COOK & CHOP THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. 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!
Free-range Chicken Breast/s - 1
Sliced Onions - 75g
Corn - 40g
NOMU Mexican Spice Blend - 10ml
Stock & Flour - 10ml
Tomato Passata - 100ml
Black Beans - 60g
Grated Mozzarella & Cheddar Cheese - 50g
Sliced Pickled Jalapeños - 20g
Sour Cream - 50ml
Santa Anna’s Corn Nachos - 80g
COOK & CHOP THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. 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!
Free-range Chicken Breast/s - 2
Sliced Onions - 150g
Corn - 80g
NOMU Mexican Spice Blend - 20ml
Stock & Flour - 20ml
Tomato Passata - 200ml
Black Beans - 120g
Grated Mozzarella & Cheddar Cheese - 100g
Sliced Pickled Jalapeños - 40g
Sour Cream - 100ml
Santa Anna’s Corn Nachos - 160g
COOK & CHOP THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. 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!
Free-range Chicken Breasts - 3
Sliced Onions - 225g
Corn - 120g
NOMU Mexican Spice Blend - 30ml
Stock & Flour - 30ml
Tomato Passata - 300ml
Black Beans - 180g
Grated Mozzarella & Cheddar Cheese - 150g
Sliced Pickled Jalapeños - 60g
Sour Cream - 150ml
Santa Anna’s Corn Nachos - 240g
COOK & CHOP THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. 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!
Free-range Chicken Breasts - 4
Sliced Onions - 300g
Corn - 160g
NOMU Mexican Spice Blend - 40ml
Stock & Flour - 40ml
Tomato Passata - 400ml
Black Beans - 240g
Grated Mozzarella & Cheddar Cheese - 200g
Sliced Pickled Jalapeños - 80g
Sour Cream - 200ml
Santa Anna’s Corn Nachos - 320g
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?
What is the nutritional information of Fajita-style Chicken Casserole?
Calories: 1035, Carbs: 91 grams, Fat: grams, Protein: 61.7 grams, Sugar: 19.1 grams, Salt: 1941 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 (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan, roughly chop, season, and set aside.
What should be prepared from my kitchen to make Fajita-style Chicken Casserole?
How many calories does Fajita-style Chicken Casserole have?
1035 calories
How much fat content does Fajita-style Chicken Casserole have?
grams