Quick King Ranch Chicken Casserole
This chicken casserole recipe is an easy, weeknight-friendly dinner. Learn how we make King Ranch casserole quick and healthy.
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- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 1.5 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 0.75 cup chopped poblano pepper
- 1 tablespoon finely chopped jalapeño
- 1 tablespoon minced garlic
- 0.5 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
- 0.25 teaspoon salt
- 0.5 cup shredded Mexican-blend cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- 1
Preheat broiler to high.
- 2
Heat oil in a medium broiler-safe 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.
- 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.
- 4
Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.