Quick King Ranch Chicken Casserole

Quick King Ranch Chicken Casserole

4 Reviews
From: EatingWell Magazine, March 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1½ 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

Preparation

  • Prep

  • Ready In

  1. Preheat broiler to high.
  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.
  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.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 332 calories; 14 g fat(6 g sat); 4 g fiber; 21 g carbohydrates; 30 g protein; 45 mcg folate; 77 mg cholesterol; 6 g sugars; 0 g added sugars; 1,974 IU vitamin A; 65 mg vitamin C; 165 mg calcium; 2 mg iron; 376 mg sodium; 443 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (39% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 vegetable, 1½ fat, ½ medium-fat protein, ½ starch

Reviews 4

February 25, 2019
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By: CATandeciarz
This was delicious! We added a couple of chopped chipotle chilies in adobe sauce (with a few teaspoons of the adobo sauce) and it added a fantastic smoky dimension to the dish.
February 14, 2019
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By: Ceezees
This is a very good recipe. My husband and I are on weight watchers diet and this came in at five points a serving! It's very rich and flavorful for a low calorie, low-fat meal
February 13, 2019
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By: E Sann
Delicious recipe and can be made all in one pot which is a bonus! I made it with ground turkey because my husband can’t eat chicken and it was fantastic. Only other change was I tore up 3 tortillas, not 2 because I didn’t measure my veggies and prob had more peppers in the pan than it called for. The whole jalapeño adds a bit of a kick to the dish, but I loved the spice. If you’re not into spicy, just half the jalapeno or omit. Shared this recipe with lots of friends to add to the one-pot rotation! Thanks Eating Well!
February 10, 2019
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By: Chef TK
This is a great quick alternative to the original dish. Tastes great and easy for a weeknight meal.
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