Chicken Fajita Skillet Casserole Recipe

Ingredients

This recipe was designed for its original yield of 6 servings. Quantities may be adjusted automatically, but cooking times and techniques remain the same. Note that some recipes do not scale perfectly.

• 1 tablespoon olive oil
• 2 poblano peppers, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 1 white onion, thinly sliced
• 1 teaspoons chili powder
• teaspoon ground cumin
• teaspoon garlic powder
• teaspoon kosher salt
• teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 cups chicken broth
• 2 cups shredded rotisserie chicken
• 1 (15 ounce) can pinto beans, drained and rinsed
• 2 cups sharp Cheddar cheese, divided
• 3 cups broken tortilla chips
• Toppings (optional): lettuce, cilantro, sour cream, salsa, hot sauce

Directions

1. Preheat your oven to 375F (190C).
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the sliced peppers and onion. Let them cook, without stirring, for 5 minutes or until lightly browned.
3. Sprinkle in the chili powder, cumin, garlic powder, salt, and black pepper. Stir frequently and cook 1-2 more minutes until the vegetables are tender. Remove the vegetables from the skillet and set aside.
4. Reduce heat to medium, add butter to the same skillet, and allow it to melt. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
5. Slowly add the diced tomatoes with green chiles and chicken broth. Stir continuously for about 3 minutes until the mixture thickens and becomes creamy.
6. Fold in the shredded chicken and drained pinto beans, mixing until well combined. Sprinkle 1 cup of the Cheddar cheese over the top.
7. Layer the reserved peppers and onions evenly over the cheese. Sprinkle the broken tortilla chips on top, followed by the remaining cheese.
8. Bake in the preheated oven for approximately 15 minutes, until bubbly and lightly golden.
9. Serve warm with optional toppings like lettuce, cilantro, sour cream, salsa, or hot sauce.

Nutrition Facts (per serving)

• Calories: 775
• Fat: 49g (62% DV)
• Saturated Fat: 21g (107% DV)
• Cholesterol: 204mg (68% DV)
• Sodium: 1741mg (76% DV)
• Carbohydrates: 37g (13% DV)
• Dietary Fiber: 2g (8% DV)
• Sugars: 2g
• Protein: 51g (101% DV)
• Vitamin C: 46mg (51% DV)
• Calcium: 650mg (50% DV)
• Iron: 3mg (16% DV)
• Potassium: 718mg (15% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Individual daily values may vary.

** Nutrient values are estimated based on available ingredient data. Consult a professional for medically restrictive diets.