About
Step aside, the King of the Coup is making its highly anticipated landing! Fluttering in with creamy, spicy, Tex-Mex flavors, this poultry prize rules the roost for a reason. All your little chickadees will be squawking with glee as they dig into the King of the Coup. It's warm, gooey, and really what it's all cracked up to be, we promise!
Ingredients
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 large poblano chiles, stemmed and seeded, chopped
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (10.5-ounce) can cream of mushroom soup
- 4 cups rotisserie chicken, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded, divided
- 8 white corn tortillas, fajita-sized, each cut into eighths
- fresh cilantro leaves, to taste, for garnish
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a 12-inch cast-iron skillet over medium-high heat, add the oil.
Step 4 -Add the onions and the poblano chiles to the heated oil and cook, stirring frequently, until they are softened, about 6 minutes.
Step 5 -Stir the tomatoes with green chilies plus their juices, the cream of mushroom soup, the chicken pieces, the chicken broth, the cumin, the salt, and the black pepper into the veggie mixture and bring to a boil. Cook, stirring frequently, about 3 minutes.
Step 6 -Stir 1 cup of the shredded cheese into the chicken mixture until it is combined.
Step 7 -Pour the chicken mixture into the prepared baking dish.
Step 8 -Evenly arrange the tortilla pieces over the chicken mixture, then evenly sprinkle with the remaining cheese.
Step 9 -Bake the chicken mixture until the cheese is melted and the mixture is bubbling, about 15 minutes.
Step 10 -Serve the chicken mixture sprinkled with the cilantro leaves.
