King Ranch BBQ Chicken Casserole

SERVINGS: 5

PREP TIME: 10 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

1 tablespoon olive oil
1 medium onion, chopped
1 cup chopped red bell pepper
¾ cup chopped poblano pepper
1 tablespoon finely chopped jalapeño pepper
1 tablespoon minced garlic
½ teaspoon ground cumin
2 tablespoons all-purpose flour
1 cup chicken broth
2 ounces cream cheese, softened
1 (16-ounce) package LLOYD’S® Hickory Hardwood Smoked Pulled Chicken with Pig Beach Mustard BBQ
sauce
1 (10 ounce) can diced tomatoes with green chiles, drained
2 (6-inch) corn tortillas, chopped into large pieces
¼ teaspoon salt
½ cup shredded Mexican-blend cheese
2 tablespoons chopped fresh cilantro

DIRECTIONS

Heat broiler to high.
In medium ovenproof skillet over medium-high heat, heat oil. Add onion, bell pepper, poblano pepper and jalapeño pepper. Cook 5 to 6 minutes or until vegetables are softened. Add garlic and cumin; cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, until they are thoroughly coated, about 1 minute.
Add broth. Bring to boil, stirring to combine. Cook 1 minute, stirring, until slightly thickened. Stir in cream cheese until melted. Stir in chicken, tomatoes, tortilla pieces and salt. Sprinkle evenly with cheese.
Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.