Usually made by layering creamy chicken and tortillas (lasagna-style), this classic Tex-Mex chicken casserole gets speedier for an easy weeknight dinner when we mix everything together in a skillet, then pop the whole pan under the broiler to make the cheese topping gooey. Source: EatingWell Magazine, March 2019

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Ingredients

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Directions

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  • Preheat broiler to high.

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  • Heat oil in a medium ovenproof 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.

  • 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.

  • Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.

Nutrition Facts

332 calories; 14.4 g total fat; 5.6 g saturated fat; 77 mg cholesterol; 376 mg sodium. 443 mg potassium; 20.7 g carbohydrates; 3.8 g fiber; 6 g sugar; 29.5 g protein; 1974 IU vitamin a iu; 65 mg vitamin c; 45 mcg folate; 165 mg calcium; 2 mg iron; 44 mg magnesium;

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