INGREDIENTS
4 tablespoons unsalted butter
1 small yellow onion, diced
1 red bell pepper, seeded and diced
1 jalapeño pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons flour
1 tablespoon chili powder
1 teaspoon cumin
1 cup chicken broth
Juice from one lime
1 (10 oz) can diced tomatoes with green chiles, drained
1 cup sour cream
1/4 cup cilantro, chopped
4 cups chicken, cooked and shredded
10 oz tortilla chips, roughly crushed
2 cups pepper jack cheese, grated
2 cups cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Heat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
Heat a large skillet over medium heat. Melt butter and add onions, bell pepper, and jalapeño pepper. Cook until soft and fragrant, 5-7 minutes. Add garlic and cook 1 minute more.
Stir in flour, chili powder, cumin and cook 1 more minute. Reduce heat to low, gradually stir in chicken broth and lime juice and cook until mixture has thickened.
Remove from heat and stir in drained tomatoes and chiles and sour cream. Season to taste with salt and pepper and transfer to a large bowl.
Add chicken and cilantro to bowl and toss to combine. Adjust seasoning as needed.
In a separate bowl, toss the two cheeses together.
Line prepared baking dish with 1/3 of the crushed tortilla chips, followed by 1/2 of the chicken mixture and 1/3 of the cheese. Repeat layers once more, followed by one more layer of chips and one more layer of cheese.
Grease a sheet of aluminum foil liberally with nonstick spray and cover baking dish loosely. Bake for 30 minutes.
Uncover and bake until golden brown and bubbly, 10-15 minutes more. Let sit 10 minutes before serving. Enjoy!
