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

Julia Levy


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • 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;

Reviews (6)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Despite the impressive ingredient list, we found this dish to be very bland. And we don’t like spicy things. Followed recipe exactly as written. Casserole also needed more texture, we ended up eating it as a tortilla chip dip. Will try and tweak the spices to add more flavor next time and perhaps add rice and use as filling for stuffed peppers. Read More
Rating: 5 stars
Very tasty and surprisingly my husband really liked it...he’s not a chicken fan. Haven’t had good luck finding poblanos in our small town, so I subbed an Anaheim chili for that. Plus, I’m not a fan of cumin, so I used chili pepper instead. All said and done, we were very pleased! Will add this to my go to recipes. Read More
Rating: 5 stars
Great quick dinner. I liked the bit of kick that the poblano and jalapeno added to the dish. I wanted to cool down the spice a little so i topped it with a bit of sour cream. Delicious. Read More
Rating: 5 stars
This was delicious! We added a couple of chopped chipotle chilies in adobe sauce (with a few teaspoons of the adobo sauce) and it added a fantastic smoky dimension to the dish. Read More
Rating: 5 stars
This is a very good recipe. My husband and I are on weight watchers diet and this came in at five points a serving! It's very rich and flavorful for a low calorie low-fat meal Read More
Rating: 5 stars
Delicious recipe and can be made all in one pot which is a bonus! I made it with ground turkey because my husband can t eat chicken and it was fantastic. Only other change was I tore up 3 tortillas not 2 because I didn t measure my veggies and prob had more peppers in the pan than it called for. The whole jalapeño adds a bit of a kick to the dish but I loved the spice. If you re not into spicy just half the jalapeno or omit. Shared this recipe with lots of friends to add to the one-pot rotation! Thanks Eating Well! Read More
Rating: 4 stars
This is a great quick alternative to the original dish. Tastes great and easy for a weeknight meal. Read More