King Ranch Chicken
Get ready to indulge in the ultimate comfort food with this Tex-Mex classic: King Ranch Chicken! This hearty casserole is layered with tender shredded chicken, golden corn tortillas, and a creamy, flavor-packed sauce made with diced tomatoes, green chilies, and a double dose of creamy soups. Sautéed onions, peppers, and a blend of chili powder and cumin deliver a burst of Southwest-inspired flavor, while gooey melted cheddar brings it all together. Perfect for feeding a crowd, this quick-prep dish is baked to bubbling perfection in under an hour and pairs wonderfully with a fresh side salad or classic Mexican rice. Whether you're looking for an easy weeknight dinner or a satisfying potluck favorite, this King Ranch Chicken recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 1 Green bell pepper, diced
- 3 cloves Garlic, minced
- 1 10.5-ounce can Cream of chicken soup
- 1 10.5-ounce can Cream of mushroom soup
- 1 10-ounce can Diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Chicken broth
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, melt the butter. Add the diced onion and green bell pepper, and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth. Mix well to combine, then add the chili powder, cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 2 minutes, then remove from heat.
Cut the corn tortillas into quarters to make layering easier.
Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish. Arrange a single layer of tortilla pieces over the sauce.
Add half of the shredded chicken on top of the tortillas, followed by a layer of the sauce mixture. Sprinkle 1 cup of shredded cheddar cheese over the sauce.
Repeat the layers: tortillas, remaining chicken, more sauce, and 1 cup of shredded cheddar cheese.
For the final layer, add a layer of tortillas, pour the remaining sauce on top, and finish with the remaining 1 cup of shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
Let the casserole sit for 5-10 minutes before serving. Enjoy your creamy, cheesy King Ranch Chicken!
Nutrition Facts
Calories |
5126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1310 mg | 437% | |
| Sodium | 9347 mg | 406% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 36.0 g | ||
| Protein | 441.1 g | 882% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3449 mg | 265% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5045 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
