Quick King Ranch Chicken Skillet
70% authentic · Tex-Mex
A simplified, one-skillet version of the classic, perfect for a weeknight meal, using pre-cooked chicken and fewer ingredients.
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Ingredients
- Rotisserie chicken3 cups, shredded
- Corn tortillas6
- Cream of chicken soup1 (10.5 oz) can
- Rotel (diced tomatoes and green chilies)1 (10 oz) can
- Onion1/2 medium
- Monterey Jack cheese1.5 cups, shredded
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cut corn tortillas into strips and set aside.
- 2
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes.
- 3
Stir in cream of chicken soup, Rotel (undrained), and water. Bring to a simmer.
- 4
Add the shredded rotisserie chicken and season with salt and pepper. Stir to combine.
- 5
Stir in half of the Monterey Jack cheese until melted.
- 6
Top the mixture with the corn tortilla strips and the remaining Monterey Jack cheese.
- 7
Transfer skillet to a preheated broiler (or oven at 400°F/200°C) for 5-7 minutes, until cheese is melted and bubbly.
- 8
Garnish with fresh cilantro if desired, and serve directly from the skillet.
