Chicken Fajita Skillet Casserole

If you’re craving all the sizzling flavors of chicken fajitas without the fuss of multiple pans, this skillet casserole is your answer. It’s hearty, colorful, and comes together beautifully with tender rotisserie chicken, a creamy sauce, and plenty of melty cheese. Plus, everything bakes in one skillet, making clean-up a breeze. Perfect for busy weeknights or when you want Tex-Mex comfort food at home!

Ingredients

• 1 tablespoon olive oil
• 2 poblano peppers, thinly sliced
• 1 orange or yellow bell pepper, thinly sliced
• 1 medium white onion, thinly sliced
• 1 ½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 ½ tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 ¼ cups chicken broth
• 2 ½ cups shredded rotisserie chicken
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 cups shredded sharp Cheddar cheese, divided
• 3 cups tortilla chips, lightly crushed
• Toppings of choice: shredded lettuce, cilantro, sour cream, salsa, or hot sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the sliced peppers and onion. Cook, without stirring, for about 5 minutes, until they begin to char and soften. Stir in chili powder, cumin, garlic powder, salt, and pepper. Continue cooking 1–2 minutes, stirring often, until fragrant. Transfer vegetables to a bowl and set aside.
3. Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the diced tomatoes and chicken broth, whisking until the sauce thickens and turns creamy, about 3 minutes.
4. Stir in the shredded chicken and pinto beans until well coated. Sprinkle 1 cup of cheese evenly over the mixture.
5. Layer the reserved peppers and onions over the top, then scatter the crushed tortilla chips. Finish with the remaining cheese.
6. Bake uncovered for about 15 minutes, or until the casserole is bubbly and the cheese is lightly golden.
7. Serve hot with your favorite toppings—like crisp lettuce, fresh cilantro, a dollop of sour cream, or a drizzle of hot sauce.