Step 1

Adjust an oven rack 6-8 inches from the heat source.

Step 2

Preheat the oven to 350 degrees F.

Step 3

Coat a 7x11-inch baking dish with cooking spray.

Step 4

In a large skillet over medium-high heat, heat the oil.

Step 5

Add the bell peppers, the poblano, and the onion to the oil and cook, stirring occasionally, until they are softened and charred in spots, about 5 minutes.

Step 6

Add the green chiles with their juices, the fajita seasoning, the garlic powder, and 1/2 teaspoon of the salt to the veggie mixture and cook, stirring constantly, until fragrant, about 1 minute.

Step 7

Transfer the skillet from the heat and stir in the chicken.

Step 8

In a large bowl, stir in the cream cheese, 1 cup of the white cheddar, 1 cup of the smoked cheddar, and the remaining salt until thoroughly combined.

Step 9

Add the chicken mixture to the cheese mixture and stir to combine.

Step 10

Transfer the chicken mixture to the prepared baking dish and evenly sprinkle with the remaining white cheddar and the remaining smoked cheddar.

Step 11

Bake the casserole until it is bubbling and the cheese is completely melted, about 25 minutes.

Step 12

Switch the oven to broil and broil until the cheese starts to brown, about 4-5 minutes.

Step 13

Transfer the casserole from the oven and let it cool for 10 minutes.

Step 14

Sprinkle the casserole with the cilantro.

Step 15

Serve the casserole with the tortilla chips, the sour cream, the avocado, the salsa, and the lime wedges.