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Healthy King Ranch Chicken from scratch. Just as creamy and comforting as the Tex-Mex original, lightened up with every day ingredients. Ready in 30 min!
Ingredients
1 tablespoon extra-virgin olive oil
2 red bell peppers — chopped
1 small yellow onion — chopped
1 poblano pepper — chopped
1 small jalapeño — seeded and finely chopped
3 cloves garlic — minced (about 1 tablespoon)
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 cup 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 (for cooking tips, see this post on How to Cook Shredded Chicken or Instant Pot Chicken)
1 (10-ounce) can 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
FOR SERVING:
Chopped fresh cilantro
Nonfat plain Greek yogurt
Instructions
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.
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