Skillet King Ranch Casserole

A lighter, more nourishing take on the classic Southern-turned-Tex‑Mex casserole, this Skillet King Ranch Casserole combines rotisserie chicken, colorful vegetables, two kinds of green chiles, warming spices, corn tortillas and lots of shredded cheddar. It’s cooked in a single oven-safe skillet for easy serving and cleanup, and it comes together in about 40 minutes—perfect for weeknight dinners or casual entertaining.

Traditional King Ranch recipes sometimes rely on condensed soup, but this version builds a flavorful, thickened sauce from scratch using cassava flour (or all-purpose flour if you prefer), chicken broth, a bit of Greek yogurt for creaminess, and canned tomatoes with green chiles. Fresh peppers, onions and mushrooms add color and texture while the tortillas and cheddar cheese provide the familiar comforting layers. Use a store-bought rotisserie chicken to save time, or substitute leftover cooked chicken.

Ingredients

• 2 tablespoons avocado oil
• 1 cup finely diced red bell pepper (about 1 bell pepper)
• 1 cup finely diced yellow onion (about 1/2 onion)
• 1 cup seeded and finely diced poblano pepper (about 1 poblano)
• 1/4 cup seeded and finely diced jalapeño pepper (omit for less heat)
• 1 cup finely diced baby Bella mushrooms
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cups chopped cooked chicken (rotisserie or leftover)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper (optional)
• 2 tablespoons cassava flour (or all-purpose flour)
• 1 cup chicken broth
• 1 (10-ounce) can diced tomatoes with 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 (about 1 lime)
• 2 cups shredded cheddar cheese, divided
• Chopped fresh cilantro, for garnish

Step-by-step Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Cook the vegetables

Heat the avocado oil in a large, deep oven-safe skillet or a 3.5‑quart braiser over medium-high heat. Add the red bell pepper, yellow onion, poblano, jalapeño, and mushrooms along with the salt and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the chicken and spices

Stir in the chopped cooked chicken, minced garlic, ground cumin, dried oregano and cayenne pepper. Sprinkle the cassava flour (or all-purpose) over the mixture and stir until everything is evenly coated and the flour smells lightly toasted, about 2 minutes.

While stirring constantly, slowly pour in the chicken broth so the flour incorporates and the sauce thickens. The filling should become very thick—if needed, add a splash more broth to reach the desired consistency. Reduce the heat to low.

Fold in tortillas, chiles and cheese

Stir in the canned diced tomatoes with green chiles, the additional can of diced green chiles, and the Greek yogurt until smooth and well combined. Add the sliced corn tortillas, lime juice, and 1 cup of the shredded cheddar. Gently fold everything together so the tortilla strips begin to soften and the mixture becomes uniform. Spread the filling into an even layer in the skillet and sprinkle the remaining 1 cup of cheddar evenly over the top.

Bake until bubbly

Place the skillet in the preheated oven and bake until the cheese is melted, bubbly and lightly browned, about 20 minutes. If you prefer a deeper brown on the cheese, broil for a minute or two while watching closely.

Rest, garnish and serve

Remove the skillet from the oven and let it rest for 5–10 minutes so the sauce sets slightly. Sprinkle with chopped fresh cilantro, serve straight from the skillet, and enjoy.

Recipe FAQs

Servings, Time & Nutrition

Serves: 4 | Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes

Nutrition per serving (approximate): 692 kcal; 34 g carbohydrates; 55 g protein; 37 g fat; 164 mg cholesterol; 1890 mg sodium. Nutrition values are estimates and should be used as a guideline.

Tips & Variations

• Make it ahead: Prepare the filling, refrigerate, then top with cheese and bake when ready. Add a few extra minutes to baking time if chilled.
• Swap tortillas: For a lighter texture, lightly toast the tortilla strips before folding into the filling.
• Vegetarian option: Replace chicken with roasted cauliflower or black beans for a vegetarian version.

Looking for more chicken dinners?

Try other skillet and one‑pot chicken recipes for easy weeknight meals.

Author: Alex Snodgrass

Photography and styling by Eat Love Eats.