Description
This one-pan chicken fajita casserole is cozy, flavorful, and perfect for using up rotisserie chicken. Veggies, a creamy tomato-lime sauce, tortilla chips, and melty cheese come together in under an hour for an easy dinner. Gluten-free and dairy free options included!
Ingredients
- 1 Tablespoon olive oil or avocado oil
- 1 teaspoon minced garlic (about 2 cloves)
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 large sweet potato (about 1 cup), peeled and diced small (or cooked rice - see notes)
- 1 - 1 1/2 teaspoons chili powder (I used chipotle chili powder)
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon paprika or smoked paprika (to taste)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil or dairy-free butter
- 2 Tablespoons arrowroot starch (or 1 Tablespoon cornstarch), mixed with an equal amount of cold water to form a slurry
- 1 (10 ounces) can diced tomatoes with green chiles (do not drain)
- 3/4 cup unsweetened non-dairy milk or coconut milk (for creaminess) OR 1 cup chicken broth for a less creamy version
- Optional splash of lime juice for a tangy flavor
- 2 cups shredded or diced cooked chicken (rotisserie or grilled - not overly seasoned)
- 2 cups shredded sharp cheddar cheese (dairy-free if needed), divided
- 4 ounces (about 3 cups) gluten-free tortilla chips
- Optional toppings: shredded lettuce, cilantro, avocado or guacamole, sour cream, salsa, pico de gallo, etc.
Instructions
- Prep: Preheat oven to 375°F (190°C).
- Sauté: In a large oven-proof skillet, heat 1 Tbsp olive oil over medium heat. Add onion and bell pepper first, cooking for 2 minutes until softened. Stir in garlic and cook for another 30–60 seconds (so it doesn’t burn).
- Cook veggies:Stir in the diced sweet potato. Cover and cook undisturbed for 4–5 minutes, then uncover and stir. Continue cooking 3–5 more minutes until softened and almost fork-tender. Add a touch more oil if the veggies start to stick.
- Season: Stir in chili powder, cumin, paprika, salt, and pepper. Transfer the veggie mixture to a bowl and set aside.
- Make the sauce: In the same skillet, heat 2 Tbsp olive oil or butter until melted. Whisk in the milk (or broth) and bring to a gentle simmer, scraping up the browned bits for flavor. Add diced tomatoes.
- Slowly whisk in the starch slurry, a little at a time, until the sauce thickens and becomes creamy (about 3–5 minutes). If using milk, add a splash of lime juice for tang.
- Combine: Stir in the shredded chicken, half of the sautéed veggies, and 1 cup shredded cheese. Mix to combine.
- Spread the remaining veggies on top. Add tortilla chips (for crunch, save a handful to sprinkle on in the last 5 minutes of baking). Top with the rest of the cheese.
- Bake for 15–20 minutes, or until hot, bubbly, and golden at the edges. For extra toasty edges, broil 1 minute at the end.
- Top with your favorites—cilantro, avocado, sour cream, salsa, lettuce, or pico—and enjoy!
Notes
Substitutes: If preferred, you may use diced peeled squash or russet potato, or 1–1 ½ cups cooked rice or quinoa (stir in when adding the chicken) instead of the sweet potato. Use dairy-free cheese (Daiya Oat Cream Cheese blend melts beautifully in this casserole) and a plant-based butter like Miyoko’s, or just olive oil. Swap chicken for cooked steak, or use cooked beans for a vegetarian option.
Seasoning Tips – Use ½ tsp garlic powder with the other spices if you don’t have fresh garlic. Use regular chili powder for milder flavor, or bump up paprika and cumin for depth without too much spice.
Storage: Cover leftovers tightly and refrigerate for up to 3 days. The chips will soften, but the flavor will still be delicious. To reheat: Warm in the oven at 350°F until heated through for the best texture, or microwave in short bursts for a quick option. Add a few fresh tortilla chips on top or serve with tortilla chips for extra crunch.
Make ahead: The veggie mix and sauce can be prepped up to 2 days in advance; assemble and bake when ready. To freeze and bake: Store chicken, veggies, and sauce separately. Thaw overnight, then assemble with fresh chips and cheese before baking.
- Prep Time: 5 minutes
- Cook Time: 30-35
- Category: casserole
- Method: oven and stove top
- Cuisine: Tex Mex
Nutrition
- Serving Size: around 1 ½ cups
- Calories: 469
- Sugar: 2.7 g
- Sodium: 830.4 mg
- Fat: 26 g
- Saturated Fat: 8.3 g
- Carbohydrates: 29.7 g
- Fiber: 3 g
- Protein: 29.6 g
- Cholesterol: 76.4 mg
