KING RANCH CHICKEN
 
 
Makes 6 to 8 Servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground coriander
  • 1 (10¾-ounce) can cream of celery soup
  • 1 (10¾-ounce) can cream of chicken soup
  • ¾ cup chicken broth
  • 1 rotisserie chicken, meat shredded, skin and bones discarded (about 3½ cups)
  • 1 (10-ounce) can diced tomatoes with green chiles, drained
  • 1 (4-ounce) can diced green chiles, drained
  • 1½ cups shredded sharp Cheddar cheese, divided
  • 10 corn tortillas, cut into quarters
  • Chopped tomato, chopped green onion, and pickled jalapeño slices, to serve
Instructions
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in garlic, chili powder, and coriander; cook for 1 minute. Transfer vegetables to a large bowl, and let cool. Wipe skillet clean; spray with cooking spray.
  3. Stir soups and broth into vegetables; stir in chicken, tomatoes, and chiles until well combined.
  4. Spread one-third of chicken mixture in bottom of skillet. Sprinkle with ¾ cup cheese. Top with a single layer of 20 tortilla wedges, overlapping as needed to fit. Repeat layers once. Spread remaining chicken mixture onto tortillas; sprinkle with remaining ½ cup cheese.
  5. Bake until hot and bubbly and cheese is melted, 25 to 30 minutes. Let stand for 15 minutes. Serve with tomato, green onion, and jalapeño.
Recipe by Southern Cast Iron at https://southerncastiron.com/king-ranch-chicken/