Chicken Fajita Skillet Casserole

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 tablespoon olive oil

2 poblano peppers

1 orange bell pepper

1 white onion

1 ½ teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

3/4 teaspoon kosher salt

1/2 teaspoon 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 rotisserie chicken

1 (15 ounce) can pinto beans, drained and rinsed

2 cups sharp Cheddar cheese

3 cups tortilla chips

lettuce

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

• Calories: 775 kcal
• Total Fat: 49 g
• Saturated Fat: 21 g
• Unsaturated Fat: 0 g
• Cholesterol: 204 mg
• Sodium: 1741 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 51 g