King Ranch Chicken from Scratch
Discover the ultimate comfort food with this *King Ranch Chicken from Scratch* recipe—a mouthwatering Tex-Mex casserole made with layers of tender shredded chicken, creamy spiced sauce, crunchy tortilla chips, and a gooey blend of cheddar and Monterey Jack cheeses. Unlike traditional versions, this recipe ditches the canned soups and crafts the rich sauce using fresh aromatics, diced tomatoes with green chilies, and a medley of spices for a homemade touch. Perfect for busy weeknights or casual gatherings, this easy-to-follow recipe brings bold flavors to your table in just over an hour. Serve it hot with a sprinkle of fresh cilantro for an irresistible meal that will have everyone coming back for seconds. Keywords: King Ranch Chicken, Tex-Mex casserole, homemade comfort food, chicken casserole recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts (boneless, skinless)
- 3 tablespoons Olive oil
- 3 tablespoons Butter
- 1 large Yellow onion (chopped)
- 1 medium Red bell pepper (chopped)
- 1 medium Green bell pepper (chopped)
- 3 cloves Garlic (minced)
- 1.5 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 can (10 ounces) Canned diced tomatoes with green chilies (drained)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Tortilla chips (crushed into large pieces)
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Cilantro (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook until golden on both sides and fully cooked, about 6-8 minutes per side. Remove the chicken, let it rest for 5 minutes, then shred it using two forks.
In the same pot, add the remaining tablespoon of olive oil and the butter. Once the butter is melted, add the chopped onion, red bell pepper, green bell pepper, and garlic. Sauté until softened, about 5-7 minutes.
Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the chicken broth and heavy cream while stirring. Cook until the mixture thickens slightly, about 2-3 minutes.
Add the canned diced tomatoes with green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and simmer for another 2 minutes. Remove from heat.
Grab a 9x13-inch casserole dish. Spread a thin layer of the sauce mixture on the bottom of the dish.
Layer 1/3 of the crushed tortilla chips, followed by 1/3 of the shredded chicken, 1/3 of the sauce, and 1/3 of the shredded cheeses. Repeat the layering process two more times, finishing with a layer of cheese on top.
Place the casserole dish in the preheated oven and bake uncovered for 25-30 minutes, or until bubbly and golden brown on top.
Remove from oven and let the casserole rest for 5 minutes. Sprinkle with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
4853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 7813 mg | 340% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 17.6 g | ||
| Protein | 324.0 g | 648% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2797 mg | 215% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3572 mg | 76% | |
*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.
