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cast-iron skillet with cheesy chicken casserole topped with chopped cilantro on a blue background
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5 from 15 votes

Skillet King Ranch Casserole

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

  • 2 tablespoons avocado oil
  • 1 cup finely diced red bell pepper (from about 1 bell pepper)
  • 1 cup finely diced yellow onion (from about 1/2 yellow onion)
  • 1 cup seeded and finely diced poblano pepper (from about 1 poblano)
  • 1/4 cup seeded and finely diced jalapeño pepper
  • 1 cup finely diced baby Bella mushrooms
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups chopped cooked chicken
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons cassava flour
  • 1 cup chicken broth
  • 1 (10-ounce) can diced tomatoes and green chiles, such as Rotel
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup whole milk Greek yogurt
  • 6 (6-inch) round corn tortillas, halved and sliced into 1/2-inch strips
  • 2 tablespoons freshly squeezed lime juice (from about 1 lime)
  • 2 cups shredded cheddar cheese divided
  • chopped fresh cilantro, to garnish

Instructions

  • Preheat the oven to 400°F.
  • Heat the oil in large deep oven-safe skillet (or 3.5-qt braiser) over medium-high heat.
  • Add the bell peppers, onions, poblanos, jalapeños, mushrooms, salt, and pepper. Cook, stirring, until the veggies are tender, about 5 minutes.
  • Add the chicken, garlic, cumin, oregano, and cayenne pepper. Stir to combine. Sprinkle in the cassava flour and stir until well combined, lightly toasting the flour, about 2 minutes.
  • While stirring, slowly pour in the broth until it is well incorporated. The mixture should be very thick. Reduce the heat to low.
  • Stir in the can of diced tomatoes and green chiles, green chiles, and yogurt until well combined. Top the corn tortilla strips, lime juice, and 1 cup of shredded cheese. Gently fold into the mixture until well combined. Spread into an even layer and sprinkle the top with the remaining 1 cup of shredded cheese.
  • Transfer to the oven and bake until the cheese is melty, bubbly, lightly browned, about 20 minutes.
  • Remove from the oven and let rest for 5 to 10 minutes for the sauce to settle and to cool slightly. Garnish with fresh cilantro, serve, and enjoy!

Nutrition

Calories: 692kcal | Carbohydrates: 34g | Protein: 55g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 164mg | Sodium: 1890mg | Potassium: 817mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2062IU | Vitamin C: 90mg | Calcium: 519mg | Iron: 4mg