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 – see notes)
- 1 teaspoon minced garlic (about 2 cloves)
Spices & Seasonings
- 1 – 1½ teaspoons chili powder (chipotle chili powder recommended)
- 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)
- 2 Tablespoons olive oil or dairy-free butter (for sauce)
Other Ingredients
- 2 Tablespoons arrowroot starch (or 1 Tablespoon cornstarch), mixed with equal cold water to form slurry
- 1 (10 ounces) can diced tomatoes with green chiles (do not drain)
- ¾ cup unsweetened non-dairy milk or coconut milk (for creaminess) OR 1 cup chicken broth (less creamy)
- Optional splash of lime juice (for 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
Instructions
- Prep: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Sauté Veggies: Heat 1 tablespoon olive or avocado oil in a large oven-proof skillet over medium heat. Add the sliced onion and bell pepper, cooking for about 2 minutes until softened. Stir in the minced garlic and cook for another 30 to 60 seconds, careful not to let it burn.
- Cook Sweet Potato: Add the diced sweet potato to the skillet. Cover and cook undisturbed for 4 to 5 minutes, then remove the cover and stir. Continue cooking for another 3 to 5 minutes until the sweet potatoes are softened and almost fork-tender. Add a little more oil if vegetables begin to stick to the pan.
- Season Veggies: Stir in chili powder, ground cumin, paprika, kosher salt, and black pepper. Once combined, transfer the sautéed veggie mixture to a bowl and set aside.
- Make Sauce: In the same skillet, heat 2 tablespoons of olive oil or dairy-free butter until melted. Whisk in the non-dairy milk or chicken broth and bring to a gentle simmer, scraping the browned bits from the pan for added flavor. Add the canned diced tomatoes with green chiles, do not drain.
- Thicken Sauce: Slowly whisk in the arrowroot starch slurry a little at a time. Continue whisking until the sauce thickens and becomes creamy, about 3 to 5 minutes. If you used milk, add an optional splash of lime juice to brighten the flavor.
- Combine Ingredients: Stir in the shredded chicken, half of the sautéed veggies, and 1 cup of shredded cheddar cheese. Mix everything thoroughly.
- Assemble Casserole: Spread the remaining sautéed veggies evenly over the chicken mixture. Top with gluten-free tortilla chips for crunch (reserve a handful to sprinkle later), then sprinkle with the remaining shredded cheese on top.
- Bake: Place the skillet or transfer the mixture to a baking dish and bake for 15 to 20 minutes until the casserole is hot, bubbly, and golden around the edges. For extra toasty edges, broil for 1 minute at the end of baking.
- Serve: Garnish with optional toppings such as shredded lettuce, cilantro, avocado, sour cream, salsa, or pico de gallo. Serve warm and enjoy your hearty chicken fajita casserole!
Notes
- You can substitute cooked rice in place of diced sweet potato if you prefer a different texture or to reduce cooking time.
- For creaminess, use unsweetened non-dairy milk or coconut milk; use chicken broth for a lighter, less creamy version.
- Use dairy-free cheese and butter to make this dish dairy-free.
- Save a handful of tortilla chips to add on top in the last 5 minutes of baking for extra crunch.
- This recipe works well with leftover cooked chicken like rotisserie or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
