Description
A cozy Tex-Mex casserole loaded with juicy seasoned chicken, colorful bell peppers, sweet corn, and smoky spices—all wrapped in a creamy queso base and topped with bubbling cheddar and Monterey Jack cheese.
Ingredients
1 ½ pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 cup frozen or canned corn drained
1 cup diced tomatoes (fire-roasted if available)
1 cup queso blanco (jarred or homemade)
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
¼ cup pickled jalapeño slices
Optional: chopped cilantro sour cream, avocado for serving
Instructions
1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with smoked paprika, cumin, garlic powder, chili powder, salt, and pepper.
3. In a large skillet over medium-high heat, heat olive oil and cook chicken until browned and cooked through, about 5–6 minutes per side. Remove and shred.
4. In the same skillet, sauté red and green bell peppers just until softened, about 3–4 minutes.
5. In a large bowl, combine shredded chicken, sautéed peppers, corn, diced tomatoes, and warm queso blanco. Stir well to coat everything.
6. Transfer mixture to a 9×13-inch baking dish.
7. Top evenly with shredded Monterey Jack and cheddar cheese.
8. Bake uncovered for 25–30 minutes, until bubbling and golden in spots.
9. For extra browning, broil on high for 1–2 minutes at the end.
10. Remove from oven and let rest for 10 minutes.
11. Garnish with pickled jalapeños and optional toppings like cilantro, sour cream, or avocado before serving.
Notes
Don’t skip the resting time—it helps the cheese set and makes serving easier.
For best texture, avoid overcooking the bell peppers before baking.
You can prep this up to 24 hours ahead and refrigerate until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg
Keywords: cheesy fajita casserole, chicken queso bake