Creamy Chicken Corn & Poblano Skillet Casserole
This zesty skillet chicken casserole is perfect for a busy weeknight. A creamy sauce coats the chicken, offering a flavorful bite with a nice level of heat. Poblano peppers are generally mild, but their heat can vary. For a milder version, you can substitute green bell peppers and omit the jalapeño.
Ingredients
- 2 (8-ounce) boneless, skinless chicken breasts, cut into bite-size pieces
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 cup chopped yellow onion
- 2 poblano peppers, seeded and chopped (about 1¼ cups)
- 1 teaspoon seeded and finely chopped jalapeño pepper
- 1 cup fresh corn kernels or frozen corn
- ¾ cup lower-sodium chicken broth
- 4 ounces reduced-fat cream cheese, softened
- 2 large cloves garlic, grated
- 1 cup shredded monterey jack cheese, divided
- 2 cups coarsely crushed unsalted white corn tortilla chips
- 2 tablespoons chopped fresh cilantro
- lime wedges for serving (optional)