Quick King Ranch Chicken Casserole

Usually made by layering creamy chicken and tortillas (lasagna-style), this classic Tex-Mex chicken casserole gets speedier for an easy weeknight dinner when we mix everything together in a skillet, then pop the whole pan under the broiler to make the cheese topping gooey.


1 tablespoon extra-virgin olive oil
1 ½ cups chopped yellow onion
1 cup chopped red bell pepper
¾ cup chopped poblano pepper
1 tablespoon finely chopped jalapeño
1 tablespoon minced garlic
½ teaspoon ground cumin
2 tablespoons all-purpose flour
1 cup unsalted chicken broth
2 ounces reduced-fat cream cheese, at room temperature
2 cups chopped cooked chicken breast
1 (10 ounce) can no-salt-added diced tomatoes with green chiles, drained
2 (6 inch) corn tortillas, torn into pieces
¼ teaspoon salt
½ cup shredded Mexican-blend cheese
2 tablespoons chopped fresh cilantro


Step 1
Preheat broiler to high.

Step 2
Heat oil in a medium ovenproof skillet over medium-high heat until shimmering. Add onion, bell pepper, poblano and jalapeño; cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and cumin; cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, until they are thoroughly coated, about 1 minute.

Step 3
Add broth and bring to a boil, stirring to combine. Cook, stirring, until slightly thickened, about 1 minute. Stir in cream cheese until melted. Stir in chicken, tomatoes, tortilla pieces and salt. Sprinkle evenly with cheese.

Step 4
Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.

Nutrition Facts

Serving Size: 1 1/4 Cups Per Serving: 332 calories; protein 29.5g; carbohydrates 20.7g; dietary fiber 3.8g; sugars 6.3g; fat 14.4g; saturated fat 5.6g; cholesterol 76.9mg; vitamin a iu 1974.3IU; vitamin c 65.3mg; folate 45.3mcg; calcium 165.2mg; iron 1.6mg; magnesium 44.4mg; potassium 443.1mg; sodium 376.4mg. Exchanges:
3 Lean Protein, 2 Vegetable, 1 1/2 Fat, 1/2 Medium-Fat Protein, 1/2 Starch

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