King Ranch Chicken

1  tablespoon		extra virgin olive oil
2-1/2  cups		red bell peppers chopped
1		small yellow onion chopped
1-1/4  cups		poblano pepper chopped
1		small jalapeño seeded and finely chopped
1  tablespoon		cloves garlic minced
1/2  tablespoon		ground chili powder
1/2  teaspoon		ground cumin
3/4  teaspoon		kosher salt
2  tablespoons		all purpose flour substitute a 1:1 gluten free flour blend to make gluten free
1  teaspoon		unsalted chicken broth or water
2  ounces		reduced fat cream cheese at room temperature
1-1/2  cups		shredded or diced cooked chicken breast about 1 medium breast
10  ounces		diced tomatoes with green chiles drained (such as Rotel)
3		(6 inch) corn tortillas torn into rough 1 inch(ish) pieces
2/3  cup		shredded Mexican blend cheese divided
1/2  cup		Chopped fresh cilantro

Tip: For nutritional information on all the ingredients in King Ranch Chicken just click on each ingredient name. Then adjust the serving size for any King Ranch Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.

In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 8 to 9 minutes. Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.

Sprinkle the flour over the vegetables and cook, still stirring constantly, until they are thoroughly coated and the white bits of flour disappear, about 1 minute.

Stir in the broth and bring to a boil. Stir and cook until the mixture is somewhat thickened, about 3 minutes. Reduce the heat to low.

Break the cream cheese into the skillet in bits. Stir until melted. Gently stir in the chicken, diced tomatoes, torn tortillas, and half of the cheese. Sprinkle the remaining cheese over the top.

Place the skillet under the broiler. Broil until the cheese is melted and browned, about 1 to 2 minutes—do not walk away and watch the skillet the entire time to make sure it doesn’t burn. Sprinkle with cilantro. Serve hot with a dollop of Greek yogurt.