The Best King Ranch Casserole
Savor the bold, comforting flavors of the best King Ranch Casserole, a Tex-Mex masterpiece that’s perfect for feeding a crowd. This irresistible casserole layers tender shredded chicken, a creamy sauce infused with smoky spices, cheesy goodness, and soft corn tortillas for the ultimate crave-worthy dish. With sautéed onions and bell peppers, zesty diced tomatoes with green chilies, and a blend of cheddar and Monterey Jack cheeses, every bite is a fiesta of flavor. Ready in just an hour, this easy-to-make dinner is ideal for weeknights or potlucks, and it can even be garnished with fresh cilantro for a vibrant finishing touch. Don’t miss out on this classic recipe that combines comfort food with a Tex-Mex twist—all baked to golden, bubbly perfection!
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Recipe Information
Ingredients
- 4 cups shredded cooked chicken
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (10.5 ounces) cream of chicken soup (condensed)
- 1 can (10.5 ounces) cream of mushroom soup (condensed)
- 1 cup chicken broth
- 1.5 teaspoons cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas, torn into quarters
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium heat, add olive oil. Sauté the diced onion, red bell pepper, and green bell pepper until softened, about 5-6 minutes.
Add minced garlic to the skillet and cook for another minute until fragrant.
Stir in the diced tomatoes with green chilies, condensed cream of chicken soup, and condensed cream of mushroom soup. Mix until well combined.
Gradually pour in the chicken broth while stirring, then add cumin, chili powder, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to meld the flavors.
Remove the skillet from heat and stir in the shredded cooked chicken, ensuring it is evenly coated with the sauce.
In the prepared casserole dish, layer 1/3 of the torn corn tortillas on the bottom, followed by 1/3 of the chicken mixture, and then sprinkle 1/3 of both cheddar and Monterey Jack cheeses.
Repeat the layering process two more times, ending with a final layer of cheese on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Optionally, garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 479 mg | 37% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 502 mg | 11% | |
*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.
