King Ranch Chicken Casserole
The BEST king ranch chicken casserole! This easy, from scratch version is made without canned soup. Cheesy, creamy, and ready in 30 minutes!
Foto: Well Plated
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 red bell peppers (chopped)
- 1 small yellow onion (chopped)
- 1 poblano pepper (chopped)
- 1 small jalapeño (seeded and finely chopped)
- 3 cloves garlic (minced (about 1 tablespoon))
- 1/2 tablespoon ground chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 2 tablespoons all-purpose flour ((substitute a 1:1 gluten-free flour blend to make gluten free))
- 1 cup unsalted chicken broth or water
- 2 ounces reduced-fat cream cheese (at room temperature)
- 1 1/2 cups shredded or diced cooked chicken breast
- 1 can diced tomatoes with green chiles (drained (10 ounces))
- 3 (6-inch) corn tortillas (torn into rough 1-inch pieces)
- 2/3 cup shredded Mexican-blend cheese (divided)
- Chopped fresh cilantro (optional)
- Nonfat plain Greek yogurt (optional)
Steps
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Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.
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In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano, and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 8 to 9 minutes.
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Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.
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Sprinkle the flour over the vegetables and cook, still stirring constantly, until they are thoroughly coated and the white bits of flour disappear, about 1 minute.
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Stir in the broth and bring to a boil. Stir and cook until the mixture is somewhat thickened, about 3 minutes. Reduce the heat to low.
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Break the cream cheese into the skillet in bits. Stir until melted. Gently stir in the chicken, diced tomatoes, torn tortillas, and half of the cheese. Sprinkle the remaining cheese over the top.
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Place the skillet under the broiler. Broil until the cheese is melted and browned, about 1 to 2 minutes. Do not walk away. Watch the skillet the entire time to make sure it doesn’t burn.
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Sprinkle with cilantro. Serve hot with a dollop of Greek yogurt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 1 tablespoon | - | - |
| red bell peppers | 2 | - | - |
| small yellow onion | 1 | - | - |
| poblano pepper | 1 | - | - |
| small jalapeño | 1 | - | - |
| garlic | 3 cloves | - | - |
| ground chili powder | 0.5 tablespoon | Rp 8.000/100g | Rp 600 |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| kosher salt | 0.75 teaspoon | - | - |
| all-purpose flour | 2 tablespoons | - | - |
| unsalted chicken broth or water | 1 cup | - | - |
| reduced-fat cream cheese | 2 ounces | - | - |
| shredded or diced cooked chicken breast | 0.5 cups | - | - |
| can diced tomatoes with green chiles | 1 | Rp 12.000/kg | Rp 1.200 |
| 3 | - | - | |
| shredded Mexican-blend cheese | 0.6666666666666666 cup | - | - |
| Chopped fresh cilantro | - | - | - |
| Nonfat plain Greek yogurt | - | - | - |
*Estimated market prices, may vary by region
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