Quick King Ranch Chicken Skillet

This is a very tasty and easy recipe to make.  I love the King Ranch casserole, so I was excited to try this skillet recipe.  It did not disappoint.  The dish was very tasty and had a nice mild southwestern flavor to it.  It was all cooked in one dish which makes for easy clean up.  I will be making this dish again.  Everyone loved it.

Quick King Ranch Chicken Skillet
From Southern Living
Ingredients:


1 tablespoon canola oil
1 medium-size yellow onion, chopped (about 1 1/2 cups)
2 large poblano chiles, stemmed, seeded, and chopped (about 1 1/2 cups)*
1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), undrained
1 (10 1/2-oz.) can cream of mushroom soup
4 cups chopped, cooked chicken (from 1 rotisserie chicken)
1/2 cup lower-sodium chicken broth
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces sharp Cheddar cheese, shredded (about 2 cups), divided
8 (5 1/2-inch) white corn tortillas, each cut into eighths
Fresh cilantro leaves, chopped optional

Directions:
Step 1
Preheat oven to 425°F. Heat oil in a 12-inch ovenproof skillet over medium-high. Add onion and poblanos, and cook, stirring often, until softened, about 6 minutes. Stir in tomatoes and green chiles, mushroom soup, chicken, broth, cumin, salt, and pepper. Bring to a boil, and boil, stirring often, about 3 minutes. Stir in half of the shredded cheese. Arrange cut tortillas over top, and sprinkle with remaining cheese.

Step 2
Bake in preheated oven until cheese is melted and mixture is bubbling, about 15 minutes. Sprinkle with cilantro.
*can substitute a green, red, orange, or yellow pepper
Serves 6

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