Recipe Background
When you're in a rush, the last thing you want to worry about is what to make for dinner. You already have enough on your plate! Why should you also have to worry about what to serve on your literal plate? Flash Casserole understands the value of your time; that's why it's ready lickety-split, serving up a mildly spicy and intensely savory Tex-Mex creation in just half an hour. Juicy chicken, bright peppers, crispy tortilla strips, and melty cheese check off all the boxes you need for a great meal. Flash Casserole tastes like it took all day to make but you know it was ready in a flash!
When you're in a rush, the last thing you want to worry about is what to make for dinner. You already have enough on your plate! Why should you also have to worry about what to serve on your literal plate? Flash Casserole understands the value of your time; that's why it's ready lickety-split, serving up a mildly spicy and intensely savory Tex-Mex creation in just half an hour. Juicy chicken, bright peppers, crispy tortilla strips, and melty cheese check off all the boxes you need for a great meal. Flash Casserole tastes like it took all day to make but you know it was ready in a flash!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups yellow onion chopped
- 1 cup red bell pepper chopped
- 3/4 cup poblano pepper chopped
- 1 tablespoon jalapeño finely chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 cup unsalted chicken broth
- 2 ounces reduced-fat cream cheese at room temperature
- 2 cups chicken breast cooked and chopped
- 1 (10-ounce) can no-salt added diced tomatoes with green chiles drained
- 2 (6-inch) corn tortillas torn into pieces
- 1/4 teaspoon salt
- 1/2 cup Mexican-blend cheese shredded
- 2 tablespoons cilantro chopped
Directions
- Preheat the broiler to high.
- Heat the oil in a medium, ovenproof skillet over medium-high heat until shimmering.
- Add the onion, the bell pepper, the poblano, and the jalapeño to the hot oil and cook, stirring occasionally, until softened, about 7-9 minutes.
- Add the garlic and the cumin and cook, stirring constantly, until fragrant, about 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, until everything is thoroughly coated, about 1 minute.
- Add the chicken broth and bring the mixture to a boil, stirring to combine.
- Cook, stirring, until slightly thickened, about 1 minute.
- Stir in the cream cheese until melted.
- Stir in the chicken, the tomatoes and chiles mixture, the tortilla pieces, and the salt.
- Sprinkle the mixture evenly with the Mexican-blend cheese.
- Broil until the cheese is melted and browned, about 1-2 minutes.
- Sprinkle the casserole with the cilantro and serve.
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