My Favorite King Ranch Chicken
Dive into the comforting, Tex-Mex warmth of "My Favorite King Ranch Chicken," a soul-satisfying casserole layered with bold, zesty flavors. This crowd-pleasing dish features tender shredded chicken, creamy layers of cheesy goodness, and the vibrant crunch of sautéed peppers and onions, all brought together with a rich sauce infused with diced tomatoes, green chilies, and spices like cumin and chili powder. Nestled between soft corn tortillas and baked to golden perfection, this hearty casserole is an easy-to-make, one-pan wonder that’s perfect for weeknight dinners or potluck gatherings. Garnish with fresh cilantro or a dollop of sour cream for a flavorful finish to this irresistible Tex-Mex classic!
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Recipe Information
Ingredients
- 4 cups shredded cooked chicken
- 12 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 10 oz can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish with cooking spray or a light coating of vegetable oil.
In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to prevent burning.
Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth. Mix well to combine.
Stir in the cumin, chili powder, salt, and black pepper. Allow the sauce to simmer for 4-5 minutes to let the flavors meld, stirring occasionally.
Layer 4 tortillas on the bottom of the prepared baking dish, tearing them into pieces to fit and fully cover the bottom.
Spread 1/3 of the shredded chicken over the tortillas, followed by 1/3 of the sauce mixture, and 1/3 of the shredded cheddar and Monterey Jack cheeses.
Repeat this layering process two more times: tortillas, chicken, sauce, and cheese.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the cheese is golden brown on top.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set slightly.
Serve warm, optionally garnished with fresh cilantro, diced tomatoes, or a dollop of sour cream.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 419 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 580 mg | 12% | |
*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.
