Original King Ranch Chicken
Dive into the ultimate comfort food with this Original King Ranch Chicken recipe! This classic Texas-inspired casserole layers tender shredded chicken, creamy soups, and zesty diced tomatoes with green chilies, creating a rich and savory filling infused with chili powder and cumin. Corn tortillas add hearty texture, while a generous topping of melted Mexican cheese blend brings it all together in gooey perfection. Perfect for feeding a crowd, this easy-to-make dish bakes to golden, bubbly deliciousness in just under an hour. Garnish with fresh cilantro for a burst of color and flavor, and serve it straight from the oven for a warm, satisfying meal the whole family will love. Whether for weeknight dinners or potluck parties, this King Ranch Chicken is guaranteed to be a show-stopping favorite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 3 minced Garlic cloves
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10.5 oz) Cream of mushroom soup
- 1 can (10 oz) Diced tomatoes with green chilies (like Rotel)
- 1 cup Chicken broth
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 4 cups Cooked shredded chicken
- 12 medium (cut into quarters) Corn tortillas
- 3 cups (divided) Shredded Mexican cheese blend
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons (optional) Black pepper
- 2 tablespoons (optional, for garnish) Chopped fresh cilantro
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion and green bell pepper, cooking until softened (about 5 minutes).
Stir in the minced garlic and sauté for an additional 30 seconds, until fragrant.
Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, and ground cumin to the skillet. Stir to combine and let the mixture simmer for 5 minutes.
Mix in the shredded chicken, ensuring it is evenly coated with the sauce. Remove from heat.
In a 9x13-inch baking dish, spread a thin layer of the chicken mixture to coat the bottom.
Cover with a layer of quartered corn tortillas, overlapping if necessary.
Sprinkle 1 cup of the shredded Mexican cheese blend over the tortillas.
Repeat layers: chicken mixture, corn tortillas, and cheese, until all ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5-10 minutes before serving.
Garnish with freshly chopped cilantro, if desired. Serve and enjoy!
Nutrition Facts
Calories |
6670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.4 g | 454% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1741 mg | 580% | |
| Sodium | 10739 mg | 467% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 31.6 g | ||
| Protein | 534.6 g | 1069% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 6128 mg | 471% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5312 mg | 113% | |
*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.
