4 large (10-inch) flour tortillas
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken breasts, diced
2 tablespoons extra-virgin olive oil
1/2 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 red bell pepper, diced
1 14.5-ounce can diced fire-roasted tomatoes
1 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
1 cup shredded monterey jack or pepper jack cheese
Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
Divide the chicken mixture among the tortilla cups. Top with the cheese.
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