Chicken Fajita Skillet Casserole
Juicy chicken, bell peppers, and onions baked with cheesy, seasoned goodness in one skillet. A quick, flavorful meal that’s perfect for weeknights or family dinners.
Ingredients
- 1 Tbsp olive oil
- 2 poblano peppers thinly sliced
- 1 medium yellow or orange bell pepper thinly sliced (1½ cups)
- 1 medium white onion thinly sliced (1½ cups)
- ½ tsp salt
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp black pepper
- ¼ tsp garlic powder
- 2 Tbsp butter
- 2 Tbsp flour
- 1 10-oz can diced tomatoes with green chiles
- 1½ cups low-sodium chicken broth
- 2½ cups shredded cooked chicken from 1 rotisserie chicken
- 1 15-oz can pinto beans, drained and rinsed
- 2 cups shredded yellow and/or white sharp cheddar cheese 8 oz
- 3 cups broken tortilla chips
- Optional toppings: chopped cilantro sour cream, pico de gallo, shredded lettuce
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add poblano peppers, bell pepper, and onion. Sauté for about 5 minutes until softened and browned. Stir in salt, chili powder, cumin, black pepper, and garlic powder. Cook for 2 more minutes. Remove vegetables from skillet and set aside.
- Melt butter in the same skillet. Whisk in flour and cook for 1 minute until golden. Stir in diced tomatoes with green chiles and chicken broth. Cook, stirring often, for 3 minutes until thickened.
- Remove from heat and stir in shredded chicken and pinto beans.
- Spread chicken mixture evenly in the skillet. Sprinkle 1 cup of cheese on top. Add cooked vegetables over the cheese. Sprinkle with remaining cheese, then top with broken tortilla chips.
- Bake for 15 minutes or until the top is bubbly and lightly browned.
- Serve with desired toppings like cilantro, sour cream, pico de gallo, or shredded lettuce.
Notes
For a spicier dish, add a chopped jalapeño with the peppers or stir in a pinch of cayenne with the spices.
To make ahead, assemble up to the point of adding tortilla chips. Store in the fridge, then add chips and bake when ready.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Tried this recipe?Let us know how it was!