Description
Corn tortillas, chicken, onions, peppers, tomatoes and cheddar jack cheese are combined in a creamy chicken sauce, covered with cheese and baked to golden perfection. This quick and tasty recipe is ready in about 30 minutes and made in one easy ovenproof skillet.
Ingredients
- 1-½ Tablespoon Olive Oil
- 1 Green Pepper, Finely Diced
- 1 Red Pepper, Finely Diced
- 1 Small Onion, Finely Diced
- 1 Small Jalapeno, Minced
- 2 cloves Garlic, Minced
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Low Sodium Chicken Broth
- 2 teaspoons Ground Cumin
- 2 teaspoons Chili Powder
- 2 pinches Ground Cayenne Pepper
- 6 (6-inch Size) White Or Yellow Corn Tortillas, Cut In 1-inch Segments
- 2 cups Cooked Chicken, Diced Or Shredded
- 1 can (10 Oz. Size) Diced Tomatoes And Green Chilies, Drained
- 1-½ cup Shredded Cheddar Jack Cheese (or Any Mexican Blend)
- 2 Tablespoons Chopped Fresh Cilantro
Preparation
Preheat oven to 350ºF.
Add olive oil to a large skillet over medium heat. Add bell peppers, onions and jalapenos. Cook for 4–5 minutes, or until vegetables are soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Remove vegetables to plate and cover to keep warm.
Melt butter in pan over medium low heat. Sprinkle in flour. Whisk to combine, cooking for 1–2 minutes, whisking continuously. Whisk in chicken broth, cumin, chili powder and cayenne. Reduce to a simmer and cook until slightly thickened, approximately 3 minutes.
Stir in corn tortillas, cooked chicken and drained tomatoes with green chilies. Sprinkle with cheese. Bake for 20 minutes, or until cheese is melted. Sprinkle with cilantro. Serve promptly.
