Quick King Ranch Chicken Skillet

Name: Quick King Ranch Chicken Skillet
Total time: 35 min
Ingredients: 1 tablespoon canola oil; 1 medium-size yellow onion, chopped (about 1 1/2 cups); 2 large poblano chiles, stemmed, seeded, and chopped (about 1 1/2 cups); 1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), undrained; 1 (10 1/2-oz.) can cream of mushroom soup; 4 cups chopped, cooked chicken (from 1 rotisserie chicken); 1/2 cup lower-sodium chicken broth; 1 1/2 teaspoons ground cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 8 ounces sharp Cheddar cheese, shredded (about 2 cups), divided; 8 (5 1/2-inch) white corn tortillas, each cut into eighths; Fresh cilantro leaves, chopped

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Put this traditional Tex-Mex favorite on the table in less than an hour with the help of a rotisserie chicken. King Ranch Chicken has been a beloved dish for many years, with variations showing up in community cookbooks across the South. While Texas claims the recipe as her own, not much is known about its origins, accept that is was NOT developed at the King Ranch. Purists may shudder at the prospect of making a quick and easy King Ranch dish using a rotisserie chicken (instead of spending hours boiling or roasting one) and other convenience products, but one bite and they will agree that this recipe is a keeper. Some of the key ingredients of a king ranch casserole are peppers. We use two poblano chiles to give this casserole a nice amount of heat. If you want to make it less spicy, substitute small bell peppers for one or both of the poblanos. Another marker of a true King Ranch casserole is the corn tortilla, which is cut and layered across the top of this skillet casserole. One-dish skillet suppers make clean-up a breeze because the recipe comes together using just one oven-proof skillet, such as a cast iron skillet. Add a green salad or loaf of warm bread, and you have a complete meal.

Anna Theoktisto

Published on February 10, 2020

Quick King Ranch Chicken Skillet — Photo: Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

Active Time:

20 mins

Total Time:

35 mins

Yield:

4 serves

Ingredients

1 tablespoon canola oil
1 medium-size yellow onion, chopped (about 1 1/2 cups)
2 large poblano chiles, stemmed, seeded, and chopped (about 1 1/2 cups)
1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), undrained
1 (10 1/2-oz.) can cream of mushroom soup
4 cups chopped, cooked chicken (from 1 rotisserie chicken)
1/2 cup lower-sodium chicken broth
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces sharp Cheddar cheese, shredded (about 2 cups), divided
8 (5 1/2-inch) white corn tortillas, each cut into eighths
Fresh cilantro leaves, chopped

Directions

Preheat oven to 425°F. Heat oil in a 12-inch ovenproof skillet over medium-high. Add onion and poblanos, and cook, stirring often, until softened, about 6 minutes. Stir in tomatoes and green chiles, mushroom soup, chicken, broth, cumin, salt, and pepper. Bring to a boil, and boil, stirring often, about 3 minutes. Stir in half of the shredded cheese. Arrange cut tortillas over top, and sprinkle with remaining cheese.
Bake in preheated oven until cheese is melted and mixture is bubbling, about 15 minutes. Sprinkle with cilantro.