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Chicken Fajita Casserole Recipe
Ben Carraoli

Chicken Fajita Casserole Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Calories: 420
Ingredients Method

Ingredients
  

  • 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!

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!