quick king ranch chicken casserole

Chicken

Quick King Ranch Chicken Casserole

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

Ingredients

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-style cheese blend
2 tablespoons chopped fresh cilantro

Directions

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