This chicken fajita skillet casserole is a one-dish dinner made in a skillet using convenient rotisserie chicken.
Chicken Fajita Skillet Casserole
This chicken fajita skillet casserole is a one-dish dinner made in a skillet using convenient rotisserie chicken.
Ingredients
- 1 tablespoon olive oil
- 2 poblano peppers thinly sliced
- 1 yellow or orange bell pepper thinly sliced
- 1 white onion thinly sliced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 10 ounce can diced tomatoes and green chiles
- 1 1/4 cups chicken broth
- 2 1/2 cups shredded rotisserie chicken
- 15 ounce can pinto beans drained and rinsed
- 2 cups sharp Cheddar cheese divided
- 3 cups broken tortilla chips
- toppings such as lettuce, cilantro, sour cream, salsa, and hot sauce (optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a large, oven proof skillet over medium-high heat. Add peppers and onions and cook, undisturbed, 5 minutes or until browned. Add chili powder, cumin, garlic powder, salt and pepper and continue cooking until vegetables are soft, stirring often, 1 to 2 minutes. 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, stirring constantly. Add in tomatoes and broth and cook until thick and creamy, stirring constantly, about 3 minutes. Stir in chicken and beans. Top chicken mixture with 1 cup cheese. Spread reserved peppers and onions evenly over the cheese and top with chips and remaining cheese.
- Bake in the preheated oven until bubbly and lightly browned on top, about 15 minutes. Serve with desired toppings.
