Quick King Ranch Chicken Casserole

eatingwell.com

Susan Mckeller

332 cal per 1 1/4 cup serving

1 tablespoon extra-virgin olive oil

1 ½ cups chopped yellow onion

1 cup chopped red bell pepper

¾ cup chopped poblano pepper

1 tablespoon finely chopped jalapeño

1 tablespoon minced garlic

½ teaspoon ground cumin

2 tablespoons all-purpose flour

1 cup unsalted chicken broth

2 ounces reduced-fat cream cheese, at room temperature

2 cups chopped cooked chicken breast

1 (10 ounce) can no-salt-added diced tomatoes with green chiles, drained

2 (6 inch) corn tortillas, torn into pieces

¼ teaspoon salt

½ cup shredded Mexican-blend cheese

2 tablespoons chopped fresh cilantro

Directions at eatingwell.com

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