Skillet-Baked Chicken Fajita Casserole

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat oil in a large, oven-safe skillet over medium-high heat. Add the peppers and onions and cook without stirring for 5 minutes or until browned. Add the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring often, until the vegetables are soft, 1 to 2 minutes. Remove the vegetables from the pan and set aside.

3. 3

   Add the butter to the pan and melt over moderate heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Add the tomatoes and broth and cook, stirring constantly, until thick and creamy, about 3 minutes. Stir in the chicken and beans. Top the chicken mixture with 1 cup cheese. Spread the reserved peppers and onions evenly over the cheese, then top with the chips and the remaining cheese.

4. 4

   Bake in the preheated oven until bubbly and lightly browned on top, about 15 minutes. Serve with desired toppings.

• Calories 1183.58 kcal High
• Protein 52.13 g Good Source
• Carbs 99.07 g Moderate
• Total Fat 68.77 g High
• Saturated Fat 25.54 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 157.14 mg High
• Sodium 2462.02 mg High
• Fiber 9.93 g Good Source
• Sugar 8.62 g Moderate
• Added Sugar 5.51 g Moderate
• Calcium 650.52 mg Good Source
• Iron 3.17 mg Moderate
• Potassium 725.84 mg Moderate
• Vitamin A 305.06 mcg_rae Good Source
• Vitamin C 16.16 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅