Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Fajita Skillet Casserole Recipe
Chicken fajita skillet casserole transforms classic fajita flavors into a convenient one-dish dinner using rotisserie chicken for ultimate convenience. This hearty meal combines all the peppers, onions, and seasonings you love about fajitas with tender chicken in a satisfying casserole format. The skillet preparation ensures easy serving while the rotisserie chicken cuts prep time significantly.
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
Cook Mode (Keep screen awake)
Ingredients
1 tablespoon olive oil
2 poblano peppers , thinly sliced
1 yellow or orange bell pepper , thinly sliced
1 white onion , thinly sliced
1 ½ 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 ½ tablespoons butter
2 tablespoons all-purpose flour
1 (10 ounce) can diced tomatoes and green chiles
1 ¼ cups chicken broth
2 ½ 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.
Nutrition Facts (per serving)
| 775 | Calories |
| 49g | Fat |
| 37g | Carbs |
| 51g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 775 | |
| % Daily Value * | |
| Total Fat 49g | 62% |
| Saturated Fat 21g | 107% |
| Cholesterol 204mg | 68% |
| Sodium 1741mg | 76% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 2g | 8% |
| Total Sugars 2g | |
| Protein 51g | 101% |
| Vitamin C 46mg | 51% |
| Calcium 650mg | 50% |
| Iron 3mg | 16% |
| Potassium 718mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
