King Ranch Chicken

King ranch chicken pin

To make the Best King Ranch Chicken Casserole ever, I used reduced-fat cream cheese. Also, this casserole is loaded with vegetables and is topped with Greek yogurt and fresh avocado! This great meal can be prepared in just 30 minutes!



  • 1 tablespoon extra-virgin olive oil
  • 2 red bell peppers — chopped
  • 1 small yellow onion — chopped
  • one poblano pepper — chopped
  • 1 small jalapeño — seeded and finely chopped
  • 3 cloves garlic — minced (about 1 tablespoon)
  • 1/2tablespoon ground chili powder
  • half teaspoon ground cumin
  • 3/4teaspoon kosher salt
  • 2tablespoons all-purpose flour — substitute a 1:1 gluten-free flour blend to make gluten free
  • 1cup unsalted chicken broth or water
  • 2ounces reduced-fat cream cheese — at room temperature
  • 1 1/2cups shredded or diced cooked chicken breast — about 1 medium breast (for cooking tips, see this post on How to Cook Shredded Chicken or Instant Pot Chicken)
  • 1(10-ounce) can diced tomatoes with green chiles — drained (such as Rotel)
  • 3(6-inch) corn tortillas — torn into rough 1-inch(ish) pieces
  • 2/3cup shredded Mexican-blend cheese — divided

King ranch chicken 2


  • Chopped fresh cilantro
  • And some nonfat plain Greek yogurt


  1. Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.
  2. And on 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. Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.
  3. Then 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.
Read also  Garlic Herb Roasted Chicken

Phase II

Table of Contents

  1. 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.
  2. And 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.
  3. And place the skillet under the broiler. Broil until the cheese is melted and browned, about 1 to 2 minutes—do not walk away and watch the skillet the entire time to make sure it doesn’t burn. And sprinkle with cilantro. Serve hot with a dollop of Greek yogurt.

Nutritional Info

King ranch chicken nutritional info

If you loved this recipe, try our:

Instant Pot Shredded Chicken Tacos