Oven-Baked Chicken Fajita Skillet Casserole

Name: Oven-Baked Chicken Fajita Skillet Casserole
Total time: 45 min
Yield: 2
Ingredients: 1 Tbsp olive oil; 2 poblano peppers, thinly sliced; 1 yellow or orange bell pepper, thinly sliced; 1 white onion, thinly sliced; 1 1/2 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 3/4 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 1/2 Tbsp butter; 2 Tbsp all-purpose flour; 1 (10 oz) can diced tomatoes and green chiles; 1 1/4 cup chicken broth; 2 1/2 cups shredded rotisserie chicken; 1 (15 oz) can pinto beans, drained and rinsed; 2 cups sharp Cheddar cheese, divided; 3 cups broken tortilla chips; Optional toppings: lettuce, cilantro, sour cream, salsa, hot sauce

Indulge in this one-dish chicken fajita skillet casserole, combining rotisserie chicken and a medley of bell peppers, onions, spices, and cheese. Baked to perfection, it's a Mexican-inspired dinner ready in under an hour.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories775kcal

carbohydrates37g

fat49g

protein51g

sodium1741mg

sugar2g

Dinner Entree Mexican

Ingredients

1 Tbsp olive oil

2 poblano peppers, thinly sliced

1 yellow or orange bell pepper, thinly sliced

1 white onion, thinly sliced

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp garlic powder

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

2 1/2 Tbsp butter

2 Tbsp all-purpose flour

1 (10 oz) can diced tomatoes and green chiles

1 1/4 cup chicken broth

2 1/2 cups shredded rotisserie chicken

1 (15 oz) can pinto beans, drained and rinsed

2 cups sharp Cheddar cheese, divided

3 cups broken tortilla chips

Optional toppings: lettuce, cilantro, sour cream, salsa, hot sauce

Directions

Preheat the oven to 190 °C (375 °F).

In a large, oven-proof skillet, heat oil over medium-high heat. Add peppers, onions, and chili powder, cumin, garlic powder, salt, and pepper. Cook undisturbed for 5 minutes or until browned; then stir often for 1 to 2 minutes until vegetables are soft.

Remove vegetables from the pan and set aside. Add butter to the pan and melt over moderate heat. Whisk in flour and cook for 1 minute, constantly stirring. Incorporate tomatoes and broth, cooking until thick and creamy for about 3 minutes.

Stir in chicken, beans, and 1 cup of cheese. Place reserved peppers and onions on top of the chicken mixture. Sprinkle broken chips and remaining cheese over the vegetables.

Bake in the preheated oven for 15 minutes or until bubbly and lightly browned on top.

Serve with desired toppings.