This chicken fajita skillet casserole is a one-dish dinner made in a skillet using convenient rotisserie chicken.
Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::6
Ingredients
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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
1 (10 ounce) can diced tomatoes and green chiles
1 1/4 cups chicken broth
2 1/2 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, such as lettuce, cilantro, sour cream, salsa, and hot sauce (optional)
Directions
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.