Quick King Ranch Chicken Casserole

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 1/2 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 3/4 cup chopped poblano pepper
• 1 tbsp finely chopped jalapeño
• 1 tbsp minced garlic
• 1/2 tsp ground cumin
• 2 tbsp all-purpose flour
• 1 cup unsalted chicken broth
• 2 oz reduced-fat cream cheese, at room temperature
• 2 cup chopped cooked chicken breast
• 1 10-ounce can no-salt-added diced tomatoes with green chiles, drained
• 2 6-inch corn tortillas, torn into pieces
• 1/4 tsp salt
• 1/2 cup shredded Mexican-blend cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat broiler to high.
2. Heat oil in a medium broiler-safe skillet over medium-high heat until shimmering. Add onion, bell pepper, poblano and jalapeño; cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and cumin; cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, until they are thoroughly coated, about 1 minute.
3. Add broth and bring to a boil, stirring to combine. Cook, stirring, until slightly thickened, about 1 minute. Stir in cream cheese until melted. Stir in chicken, tomatoes, tortilla pieces and salt. Sprinkle evenly with cheese.
4. Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.