1 red bell pepper, finely diced
1 cup finely diced yellow onion
1 cup seeded and finely diced poblano pepper
1/4 cup seeded and finely diced jalapeno pepper
1 cup finely diced mushrooms
2 tsp salt
1 tsp black pepper
4 cups chopped COOKED chicken
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
2 Tbsp flour
1 cup chicken broth
1 can diced tomatoes and green chiles
1 can (4 oz) diced green chiles
5 oz plain greek yogurt
2 Tbsp lime juice
2 cups shredded cheddar cheese
Cilantro for garnish, if desired
Preheat oven to 400. Heat oil in large deep OVEN SAFE skillet over medium heat. Add bell pepper, onion, poblanos, jalapenos, mushrooms, salt and pepper. Cook, stirring, until veggies are tender, about 5 minutes. Add chicken, garlic, cumin, oregano, and cayenne pepper. Stir to combine. Sprinkle in flour and stir until well combined. Cook about 2 minutes more lightly toasted the flour. While stirring, slowly pour in broth until it is well incorporated. The mixture should be thick. Reduce heat to low. Stir in can of diced tomatoes and green chiles, green chiles, and yogurt until well combined. Top with corn tortilla strips, lime juice, and 1 cup cheese. Gently fold into mixture until well combined. Spread into an even layer and sprinkle the top with the remaining 1 cup of cheese. Transfer to oven and bake until the cheese is melty, bubbly, and lightly browned, about 15-20 minutes. Remove from the oven and let rest for 5-10 minutes for the sauce to cool slightly. Garnish with cilantro if desired.
Serves 4









