Do Share Recipe

Chicken Fajita Casserole Recipe: A One-Pan Flavor Fiesta!

I made this Chicken Fajita Casserole Recipe last weekend, and let me tell you—everyone wanted seconds (even my picky nephew)! It’s the kind of meal you’ll want to make on repeat. The best part? It’s made in one skillet.

And just like my favorite Pesto Chicken Parmesan Recipe, this dish balances comfort and zest in every bite. With seasoned chicken, melty cheese, and crunchy tortilla chips, it truly hits the spot.

Ingredients You’ll Need (And Why They Work)

Here’s everything you need to whip up this comforting Chicken Fajita Casserole. I’ve added a few tips along the way to make sure yours turns out perfect every time.

1 tbsp olive oil – Helps caramelize the veggies and adds healthy fat.
2 poblano peppers, thinly sliced – Mild spice with a smoky flavor.
1 yellow or orange bell pepper, thinly sliced – Adds color and sweetness.
1 white onion, thinly sliced – Essential for that authentic fajita base.
1 1/2 tsp chili powder – The backbone of fajita seasoning.
1/2 tsp ground cumin – Adds warm, earthy depth.
1/4 tsp garlic powder – Enhances all the savory notes.
3/4 tsp kosher salt – Balances and brightens all the flavors.
1/2 tsp black pepper – Adds a little bite.
2 1/2 tbsp butter – Helps create a creamy base for the sauce.
2 tbsp all-purpose flour – Thickens the sauce to a nice consistency.
1 (10-oz) can diced tomatoes with green chilies – Adds a little kick and tang.
1 1/4 cups chicken broth – Brings it all together into a smooth sauce.
2 1/2 cups shredded rotisserie chicken – Saves time and adds juicy flavor.
1 (15-oz) can pinto beans, drained and rinsed – Boosts fiber and makes it heartier.
2 cups sharp Cheddar cheese, divided – Melts perfectly and adds richness.
3 cups broken tortilla chips – For crunch and a fun twist on traditional casseroles.
Optional toppings: lettuce, cilantro, sour cream, salsa, hot sauce – Take it to the next level!

Note: This recipe serves six hungry people generously. Perfect for family dinners or casual entertaining.

Flavorful Variations for Every Diet

This recipe is easy to tweak based on your dietary preferences or flavor cravings. Whether you’re looking for dinner recipes that are low-carb or dairy-free, here are some options:

Dairy-Free Version: Swap cheddar with dairy-free cheese, and use plant-based butter.
Low-Carb Option: Replace tortilla chips with crushed pork rinds or cauliflower crumbles.
Extra Protein: Add cooked black beans, corn, or even extra chicken.
Spicy Upgrade: Toss in sliced jalapeños or a few dashes of hot sauce for more heat.

Cooking Time Breakdown

Here’s how much time you’ll need from start to finish:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You’ll Need

Gather these tools to make the cooking process smooth and mess-free:

Large ovenproof skillet – Cooks everything in one dish and goes straight into the oven.
Wooden spoon – For stirring without damaging the skillet.
Whisk – Helps you create a lump-free, smooth sauce.
Chef’s knife – To slice peppers, onions, and shred any extra toppings.
Measuring spoons – For precise seasoning.

How to Make Chicken Fajita Casserole?

This one-skillet wonder is easier than it looks. Here’s how I bring it all together step by step.

Sauté the Veggies for Fajita Flavor

Start by preheating your oven to 375°F (190°C). In your oven-safe skillet, heat olive oil over medium-high heat. Once hot, toss in the sliced poblano peppers, bell peppers, and onions. Let them sit undisturbed for about five minutes so they develop a golden-brown color.

Then stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook for 1–2 more minutes, stirring occasionally to coat the veggies in all those spices. Once fragrant and softened, transfer the mixture to a plate and set it aside.

Whip Up the Creamy Sauce

In the same skillet, melt your butter over medium heat. Whisk in the flour and let it cook for one minute to get rid of the raw flour taste. Slowly pour in the diced tomatoes (with their juices) and chicken broth, whisking continuously.

Let the sauce cook for about 3 minutes, until it becomes creamy and thick enough to coat the back of a spoon.

Build the Perfect Layers

Now stir in the shredded rotisserie chicken and pinto beans into the sauce. Let them warm through, then sprinkle 1 cup of cheddar cheese evenly over the top. Layer the cooked fajita veggies you set aside earlier over the cheese. Then sprinkle the crushed tortilla chips all over the top and finish with the remaining 1 cup of cheese.

Bake to Bubbly Perfection

Place the skillet into the oven and bake for 15 minutes, or until the cheese is golden and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with any toppings you like—fresh cilantro, sour cream, a squeeze of lime, or a drizzle of salsa for a zesty finish!

Additional Tips for Making This Recipe Better

I’ve made this casserole multiple times and here are a few things I always keep in mind for best results:

Let the veggies caramelize for deeper flavor—don’t rush this step.
Use freshly shredded cheese—it melts better and tastes richer.
Don’t overbake or the chips can get too soggy.
Add toppings only after baking to keep them fresh and crisp.
If you want it extra spicy, mix some hot sauce directly into the sauce base.

How to Serve Chicken Fajita Casserole?

Presentation is everything, especially when serving this dish for guests or family dinners. Spoon generous portions into shallow bowls or plates and top with a handful of shredded lettuce or chopped cilantro.

Sour cream swirled on top adds creaminess, while salsa or hot sauce gives it a punch. Just like with my Philly Cheesesteak Meatloaf Recipe, I always serve it with lime wedges for brightness. And don’t forget a cold drink on the side—it’s the ultimate fiesta meal!

Nutritional Information

This casserole is hearty yet balanced. Here’s what you get in each serving:

Calories: Around 420
Protein: 28g
Carbohydrates: 30g
Fat: 22g

How to Store Chicken Fajita Casserole?

Here’s how to keep your leftovers fresh and flavorful:

Refrigerating: Store in an airtight container and refrigerate for up to 4 days.
Freezing: You can freeze this casserole for up to 2 months. Use a freezer-safe container and allow it to cool before storing.
Reheating: Reheat in a 350°F oven for 10–15 minutes or microwave individual portions until warmed through.

Why You’ll Love This Recipe?

There are so many reasons why this recipe is a favorite in my kitchen. Here’s why it will be in yours too:

Quick and easy: Everything comes together in just one skillet—less mess, more time to relax.
Flavor-packed: It’s loaded with fajita spices, cheesy goodness, and crunchy chips.
Customizable: Easily swap ingredients to fit dietary needs.
Great for leftovers: Tastes just as good (if not better) the next day.
Family-approved: Even the pickiest eaters go back for seconds.

Common Mistakes to Avoid for Better Results

Here are a few things to watch out for to ensure your casserole turns out perfectly:

Don’t skip caramelizing the veggies—it brings depth.
Avoid pre-shredded cheese; it contains anti-caking agents that affect melt.
Don’t add toppings before baking—they can wilt or get watery.
Be careful not to overbake—it can dry out the chicken and make chips soggy.
Use a large enough skillet to prevent overflow while baking.

More Info for a Better Experience

Want to make it feel even more festive? Serve it with a side of Mexican rice, fresh guacamole, or a cold lime agua fresca. If you’re planning for game day or a potluck, double the recipe and bake it in a large casserole dish instead of a skillet.

For easy cleanup, line your skillet with parchment paper before baking!

Ben Carraoli