Defined dish

Skillet King Ranch Casserole

Name: Skillet King Ranch Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
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)

4 servings

servings

5 minutes

active time

40 minutes

total time

Start Cooking

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)

Directions

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

Serving Size

Calories

692 kcal

Total Fat

37 g

Saturated Fat

15 g

Unsaturated Fat

17 g

Trans Fat

0.003 g

Cholesterol

164 mg

Sodium

1890 mg

Total Carbohydrate

34 g

Dietary Fiber

5 g

Total Sugars

7 g

Protein

55 g