King Ranch Chicken

Preheat oven to 350ºF.

Add olive oil to a large skillet over medium heat. Add bell peppers, onions and jalapenos. Cook for 4–5 minutes, or until vegetables are soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Remove vegetables to plate and cover to keep warm.

Melt butter in pan over medium low heat. Sprinkle in flour. Whisk to combine, cooking for 1–2 minutes, whisking continuously. Whisk in chicken broth, cumin, chili powder and cayenne. Reduce to a simmer and cook until slightly thickened, approximately 3 minutes.

Stir in corn tortillas, cooked chicken and drained tomatoes with green chilies. Sprinkle with cheese. Bake for 20 minutes, or until cheese is melted. Sprinkle with cilantro. Serve promptly.