Ingredients

• 1 tablespoon olive oil
• 2 poblanos peppers
• 1 orange bell pepper
• 1 white onion
• 1.5 teaspoons chili powder
• 0.5 teaspoons ground cumin
• 0.25 teaspoons garlic powder
• 0.75 teaspoons kosher salt
• 0.5 teaspoons ground black pepper
• 2.5 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 , 10 ounce
• 1.25 cups chicken broth
• 2.5 cups rotisserie chicken
• 1 , 15 ounce
• 2 cups sharp Cheddar cheese
• 3 cups tortilla chips
• lettuce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a large, oven-proof skillet over medium-high heat. Add peppers and onions and cook, undisturbed, 5 minutes or until browned. Add chili powder, cumin, garlic powder, salt and pepper and continue cooking until vegetables are soft, stirring often, 1 to 2 minutes. Remove vegetables from the pan and set aside.
3. 3 Add butter to the pan and melt over moderate heat. Whisk in flour and cook for 1 minute, stirring constantly. Add in tomatoes and broth and cook until thick and creamy, stirring constantly, about 3 minutes. Stir in chicken and beans. Top chicken mixture with 1 cup cheese. Spread reserved peppers and onions evenly over the cheese and top with chips and remaining cheese.
4. 4 Bake in the preheated oven until bubbly and lightly browned on top, about 15 minutes. Serve with desired toppings.

Nutrition per serving