No Soup King Ranch Casserole
Savor the bold and comforting flavors of this No Soup King Ranch Casserole, a hearty Tex-Mex favorite made entirely from scratch! This recipe skips the canned soup, instead creating a rich, velvety sauce from scratch with sautéed onions, bell peppers, and a perfectly seasoned blend of broth, cream, and spices. Layered with tender shredded chicken, zesty diced tomatoes with green chiles, hearty corn tortillas, and a melty duo of cheddar and Monterey Jack cheese, every bite is irresistibly satisfying. Perfect for weeknight dinners or potluck gatherings, this easy-to-make casserole is baked to golden, bubbly perfection. Garnish with fresh cilantro for a pop of color and flavor, and enjoy a crowd-pleasing dish that’s simple, soulful, and utterly delicious!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 10 ounces Diced tomatoes with green chiles, drained
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 small Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from the skillet, let rest for 5 minutes, then shred into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the diced onion and bell pepper for 5-6 minutes, or until soft. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir until evenly coated. Gradually whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the diced tomatoes with green chiles, chili powder, cumin, salt, and black pepper. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat.
Cut the corn tortillas into quarters. Begin assembling the casserole by layering one-third of the tortillas evenly across the bottom of the prepared baking dish.
Spread one-third of the shredded chicken over the tortillas, followed by one-third of the sauce. Sprinkle one-third of each cheese (cheddar and Monterey Jack) over the top.
Repeat the layering process two more times, finishing with a generous layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
4494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 7485 mg | 325% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 18.5 g | ||
| Protein | 356.5 g | 713% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3634 mg | 280% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3697 mg | 79% | |
*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.
