Rating: 4.8 stars
7 Ratings
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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.

Julia Levy
Source: EatingWell Magazine, March 2019

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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 29.5g; carbohydrates 20.7g; dietary fiber 3.8g; sugars 6.3g; fat 14.4g; saturated fat 5.6g; cholesterol 76.9mg; vitamin a iu 1974.3IU; vitamin c 65.3mg; folate 45.3mcg; calcium 165.2mg; iron 1.6mg; magnesium 44.4mg; potassium 443.1mg; sodium 376.4mg.
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