Cheesy Skillet Chicken Fajita Casserole

A quick and easy protein-packed one-pan chicken fajita skillet recipe topped with melted Mexican cheese ready in 30 minutes.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 445kcal

Author Amee

Preheat oven to 400 degrees F.
In a large, oven-proof skillet, heat the avocado oil over medium heat.
Add the sliced peppers and onion. Cook, stirring often, for 2 minutes.
Reserve 1 tbsp of the fajita seasoning and sprinkle the rest over the peppers and onion. Continue cooking, stirring often, for about 4 minutes more.
In a medium-sized bowl, toss the shredded rotisserie chicken with the reserved fajita seasoning and add it to the skillet. Add the drained diced tomatoes and green chilies and cook for a couple more minutes, stirring occasionally.
Turn off the heat, then stir in the lime juice, followed by the tortilla strips. Make sure everything is well mixed, then sprinkle the cheese over the top. Bake for 15 minutes until the cheese is melted and bubbly.

No ovenproof skillet? Just sauté everything in a regular pan, then transfer the mixture to a 9x13-inch ceramic, stoneware, or glass baking dish, top with cheese, and pop it in the oven.
Don't rush the "bloom.” When you add the fajita seasoning to the pan, they’ll start to sizzle, and that’s a good thing! Toasting the spices in oil really wakes them up, infusing a deeper, smokier flavor throughout the dish that just stirring them in can’t match.
If you have time, let your shredded cheese sit on the counter for 10 minutes before topping the casserole. Room temperature cheese melts so much better than cold cheese from the fridge.