Easy Chicken Fajita Skillet Casserole Made with Rotisserie Chicken

All right, after reading that title, you already know that we doing chicken fajita skillet casserole, right? We making that. So, listen. These are the ingredients. And the fun part about this video, we get to make our own tortilla chips. Let's get it. All right. So, listen. The first thing we going to do is is, you know, do our tortillas, right? Look, you guys can use whatever oil you would like. You know what I mean? You preferably something cheap. We just want to go ahead and get these in here. I don't really overcrowd it. You can, you know what I mean? They just chips. 350 degrees about 360. Let them settle down once you put those inside and you just let them work. Then once you see them starting to try to brown, you know, on the other side, just flip them over. These are good, you know, recipes like this to get somebody that's new, get their confidence going, you know, so you could turn out something good. Now, I know y'all thinking about cheese right now and putting some other ingredients on top. You can do all of that, but now instead of buying your chips, why not make your own? And then when you're done, look at that right here. Let me just grab one of these chips. You see that right there? Seasoned front and back. These are going to be fire. Okay. So now the next step is what we want to do is prep our veggies, right? So we got a onion, we got the uh orange, bell pepper, and then we got pablanos. Right? So what you want to do is you want to deseed these. So I cut these. I'mma cut these right down the middle like this. And then we gonna thinly slice them. But you see this right here? You want to get rid of that, folks. cuz when if you don't, you're going to have some issues with that heat. Now, I want you to notice how thin I cut these down. This is what you want, thinly sliced. And then we do the same, you know, for our bell pepper. [Music] Now, here I'm heating up my cast iron, right? So, I'm going to be actually making the whole thing in this, but I just like to put a little bit of extra virgin in olive oil. So, this is diffused olive oil that I'm using. And what I'm going to do is I'm going to start putting everything in here. And we're going to start getting our our skillet veggies together. All right. Now, we start working these in. You know, getting them down. Let's get them onions down there. Let it touch some of that hot skillet. And we just only we only going to do this for about 4 minutes, folks. All right. So now what you want to do is you want to give it a generous pinch of salt. Now let me see if I can get this veggie so you guys can see it. You can see it's nice soft. And listen, if it hadn't gotten soft the way you would like it to be, you can always add yourself just a little bit of water inside your pan while it's nice and hot. You can steam them. Now if you pre-measured all of your ingredients right now, you just want to add the rest of your ingredients as far as your seasonings go. Like this, right? So, only thing you should have left as far as anything that's dry, and that would be you want to have your flour. Now, we just work this in like this, make sure it's all incorporated, just keep flipping it back and forth. It might leave a little fond on the bottom of your uh your pan, but don't trip. We going to need that. All right. After like I'm going say after 2 minutes, look at that right there. When you look at it, first of all, when you smell it, the aromatics say fajita right off the bat, right? But when you look at it, you know right off that tells you right there that this is fajita style. All right. So now this would be a good time for us to preheat our oven to 375°. [Music] Then once you have that done, you see this right here? Remember I said it's going to leave a little fine into your, you know, your skillet. That's okay cuz we going to go ahead and add our butter to this and we going to get it to melt. Right now you want to have your fire down on a low fire. Right. I'm not burning it. Remember that was all of our fajita and all of our seasoning. You see that right there? So, soon as this is finished melting, next thing we do is we add our flour. So, this will be for everybody that's taking my class on how to make a R. Now, you it's all starting to come into play. Once it's all melted, then you come with your flour. Notice how I put in a little bit of flour at a time, right? And we want to keep it moving. You guys can use a whisk if you would like. For me, I like to cook with I like using a whisk, too. But I like I enjoy really using this uh rubber spatula. High temp, no melting. Look at that right there. Now, we just want this to become a little bit on the golden brown side, right? We don't want to like make it dark like we making a gumbo, right? So, I'll just move this around like this. And what we doing is cooking out that flour taste, folks. And we adding a little bit of color. Now, that's picking up all of the fine. You can see little pieces inside of this. This is why you know this is going to be flavorful now. Here is where I would like to go ahead and raise my flame back up to a medium a medium flame. Right now, let me show you guys this right here. You see this right here? This is what we going to need. These are our diced tomatoes. They got green chilies in there. Let's go ahead and open this up and then we going to add it. Now, I'm going to go ahead and just add my tomatoes in. Right. This is what I wanted to see. Now, once you get the tomatoes and they nice and thick, you have no more liquid in there. Right now, you want to add your broth. This is where it loosens up. Look at the color. Right. We get it like this. And now we just want to continue to, you know, stir it. Get it to all loosen up. Right. We want to make sure, let me check my fire. We want to make sure that we still got a medium flame underneath the bottom. Medium flame protects us folks, especially if you new. Gives you all the confidence. It might take a little longer to reach, you know, achieve the your goal, but you don't burn nothing. You don't dry nothing out. Nothing sticks on the bottom. Blah blah blah. Now, if you had a medium flame, you want to go about 3 minutes, not about. I'm going to say 3 minutes to get you there. Right. So, you see this right here? It's thickening up. It's nice and creamy. I'm going to let this continue cuz what I'm going to do is I'm going to add my beans. I got pinto beans. What I want to do is open the can and I want to drain all of the liquid. I'mma turn my fire off and then we going to add. Better yet, I'll show you. All right. Now, I turned my fire off, right? You can see that. Look thick. Getting creamy. Now, we add our beans. Now, some of you guys going to ask like, "Hey, does it have to be pinto beans?" Let me give you a cold mix. It could have been pinto be beans. And guess what? We could have did the black beans, too. So, this is what I say, man. Usually when I cook, it's really to give you guys an idea. Once you have your idea, you make it one time, you say, "Oh, next time I'm going to add." And that's how we come up with great dishes, folks. All right. So, now with the heat off, we had the beans in here. You guys just seen that I cut down some of the chicken. Now, don't forget this is some of the leftover rotisserie chicken out of the video I just released on three ways on how to cook and use, you know, a rotisserie chicken, right? So, I had a little extra. Here's another way. This could have been a fourth way. Now, what we want to do is just add this to it, right? So, you need about two and a half to three cups of chicken. Look at that right there. I know, folks, it just ain't fair. And to be honest with you, I wish I had a large tortilla right now. You know, I mean, a flour tortilla cuz I rolled myself up a burrito. Look at this right here. Ah, yeah. Now, once I got this, we we just even this out, right? Still got a little heat in there. Now, what we going to do is we're going to put about a cup of this shredded cheese. Remember folks, I preach, please shred your own cheese for the best results. Right. So, we just start adding it here. Right. Our oven is already preheated to our desired 375°. Right. So, look at this right here. Oh my goodness. I know you guys want to tear into this already. All right. Now, we gonna come with our veggies that we went ahead and sauteed. I'mma get in here with my hands. All right. And then we just add this on the top. Now, I'mma take a pause cuz I got to take a picture cuz I love the colors, folks. When you see colors like this, you know that the food going to be great. We putting this over the cheese. Now, we going to layer with them tortillas. And oh my goodness. Now, we take our chips and we just start aligning these over here just like you see. I really don't have no certain way to do them, you know. You just want to get them. You don't want to reach too deep. Right. Once you got your tortilla chips on there, now you want to just sprinkle a little bit of cheese on here. Right. So, you guys get the point. You know what I mean? This is just like a over the top chicken fajita. Now, you can put as much chicken in here as you would like, but I like for it to have a little bit of a even balance. You guys let me know down in the comment section below. What would you do? You can obviously make this out of ground beef, you know. So, I'm going to leave it like this. I'm not going to put too much on here. You know what I mean? We want to at least be able to tear some of these chips loose. Right. We're getting ready to put this in the oven. Then I'm going to go ahead and finish it when I get done. But right now, we put it in there. We going to go in the oven for about 15 minutes. All right. Then when it comes out, this is what you have right here. You see why I called it like a casserole/ you know, skillet. Obviously, it's in the skillet. This meets the definition of a casserole. You know what I mean? So, everything is here. I done dressed it with a little pico deayo. I'm going to go ahead and get me a little small spoon cuz I'm getting ready to try it. You guys let me know down in the comment section below. How does this look and what would you do to level this up? Now, when I say ooey, this is what I mean. Like, let me just go ahead and grab that. Look at that cheese right there. And then don't forget we had that bean mixture down at the bottom with the fajita. You know what I mean? And all of that on there. So, let's get a little bit of that, some of that chicken. Ah. Yeah. And it's hot, folks. I'm not going to ruin my week and burn my tongue. But here we go. You see that right there? Oh, man. I love my job. Hold on one second. All right. So, look. No more talking. Let's go ahead and get down and eat. >> Hey, let me get that. Huh? >> Really, bro? You wait till I'm filming. Come on. Here. You can have it. Hey, so we going to let him go ahead and get down. We'll just look at his face. I'm not going to mike him up or nothing. >> Yeah. >> Just in case he say it don't taste good. [Music] >> Mhm. Yeah. Yeah. >> Yeah. >> Hey, so there you have it. Let me get him a napkin, then we going to close this video up. Now, I guess we going to say it's certified by nephew. Nephew did his thing. And just for the record, listen, that's my real nephew. Hey, so listen. I got to make another one of these. So everybody foaming at the mouth. You know, he back there telling everybody, "Hey, that's fire. That's him." So listen, I got more chips. Put them right here so you guys can see them. I'm going to make one more batch. And you know how I leave all these videos. Oh, this time I'm going to pour myself a ice cold glass of tea and I'm out. Oh, that's sweet tea. That is peas. [Music] [Music] Hey, hey, hey.