Description

This one-pan Chicken Fajita Casserole is a cozy, flavorful dinner perfect for using up rotisserie chicken. Combining sautéed veggies, a creamy tomato-lime sauce, shredded chicken, crunchy gluten-free tortilla chips, and melted sharp cheddar cheese, this recipe comes together in under an hour. It’s gluten-free with dairy-free options, making it versatile and delicious for a variety of dietary needs.

Ingredients

Vegetables & Aromatics

1 bell pepper, thinly sliced
1 small onion, thinly sliced
1 large sweet potato (about 1 cup), peeled and diced small (or cooked rice as an alternative)
1 teaspoon minced garlic (about 2 cloves)

Spices & Seasonings

1 – 1 ½ teaspoons chili powder (chipotle chili powder preferred)
1 teaspoon ground cumin
¼ to ½ teaspoon paprika or smoked paprika (to taste)
1 teaspoon kosher salt
½ teaspoon black pepper

Oils & Fats

1 tablespoon olive oil or avocado oil (for sautéing veggies)
2 tablespoons olive oil or dairy-free butter (for sauce)

Liquids & Thickeners

2 tablespoons arrowroot starch (or 1 tablespoon cornstarch), mixed with an equal amount of cold water to form a slurry
¾ cup unsweetened non-dairy milk or coconut milk (for creaminess) OR 1 cup chicken broth (for a less creamy sauce)
Optional: splash of lime juice for tangy flavor

Main Ingredients

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

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Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole later.
Sauté Vegetables: Heat 1 tablespoon olive or avocado oil over medium heat in a large oven-proof skillet. Add the sliced onions and bell pepper, cooking for about 2 minutes until softened. Stir in minced garlic and cook an additional 30 to 60 seconds without burning.
Cook Sweet Potato: Add the diced sweet potato to the skillet. Cover and cook without stirring for 4 to 5 minutes, then uncover and stir. Continue cooking for another 3 to 5 minutes until the sweet potato is softened and nearly fork-tender. Add a bit more oil if vegetables start to stick.
Season Vegetables: Stir in chili powder, ground cumin, paprika, kosher salt, and black pepper evenly. Once mixed, transfer the veggies to a bowl and set aside.
Make Sauce: In the same skillet, heat 2 tablespoons olive oil or dairy-free butter until melted. Whisk in the non-dairy milk or chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits for flavor. Add the canned diced tomatoes with green chiles (do not drain).
Thicken Sauce: Slowly whisk in the arrowroot slurry a little at a time. Continue whisking for about 3 to 5 minutes until the sauce thickens and becomes creamy. If using non-dairy milk, add a splash of lime juice for tanginess.
Combine Ingredients: Stir in shredded cooked chicken, half of the sautéed veggies, and 1 cup of shredded cheese into the sauce. Mix thoroughly.
Assemble Casserole: Spread the remaining sautéed veggies evenly on top of the chicken mixture in the skillet. Layer the gluten-free tortilla chips over the veggies for crunch, reserving a handful to sprinkle later. Then, top with the remaining 1 cup of cheese.
Bake: Place the skillet in the preheated oven and bake for 15 to 20 minutes, until hot, bubbly, and golden at the edges. For extra toasty edges, broil the casserole for 1 minute at the end, watching carefully to prevent burning.
Add Toppings and Serve: Remove from oven and top with your choice of shredded lettuce, cilantro, avocado or guacamole, sour cream, salsa, and pico de gallo. Serve warm and enjoy your hearty, flavorful casserole.

Notes

Swap the diced sweet potato for cooked rice if preferred or for a different texture.
Use dairy-free cheese and butter alternatives to keep this recipe dairy-free while maintaining creamy and melty textures.
Rotisserie chicken works wonderfully as it’s pre-cooked and flavorful; avoid overly seasoned chicken to not overpower the spices.
Splash of lime juice is optional but adds a nice tangy brightness to the creamy sauce.
Keep some tortilla chips aside and sprinkle them in the last 5 minutes of baking for extra crunch.
Broiling at the end is optional but gives a great golden finish to the cheese topping.