20-Minute Skillet King Ranch Casserole Recipe: A Healthier & Faster Version of the Famous Texas Casserole Recipe by Donna John
Growing up in Texas, king ranch casserole was always a favorite. But when it's just the two of you, this Mexican casserole recipe can be overwhelming. Most king ranch casseroles are huge (layered in a 13x9-inch pan) and loaded with cans of cream of chicken soup. Here's my version of a lighter, more manageable size king ranch casserole. It'll still feed a family, but we have leftovers for one night instead of for a whole week. Serve with avocado slices or guacamole.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 jalapeno, chopped
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons flour
- 1 cup chicken broth
- 4 ounces cream cheese
- 2 - 3 cups cooked, shredded chicken (I used chicken breast)
- 1 can (10 ounces) tomatoes with green chiles, drained
- 4 corn tortillas, torn into bite-sized pieces
- 1/2 - 1 cup shredded Mexican blend cheese
- fresh chopped cilantro
Here's how to make it:
Sprinkle in the flour and cook, stirring, for 1 minute. Pour in the broth and cook another minute.
Add the cream cheese and cook until melted, then add the cooked chicken, tomatoes and green chiles and tortilla pieces. Season with salt and pepper.
Top with the shredded cheese.
Put the skillet under a preheated broiler and cook just until the cheese melts. Sprinkle with the cilantro.
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