The Best King Ranch Chicken Ever
Dive into comfort food bliss with *The Best King Ranch Chicken Ever*, a creamy, cheesy casserole that’s packed with layers of bold Tex-Mex flavors. This beloved classic combines tender shredded chicken, buttery corn tortillas, and a luxurious homemade sauce made with diced tomatoes, green chilies, and sautéed bell peppers. Enhanced with a blend of sharp cheddar and Monterey Jack cheeses, this recipe delivers the perfect balance of creaminess and spice. Preparation is a breeze with just 20 minutes of prep time, and it’s baked to bubbly perfection in under an hour. Perfect for family dinners or potlucks, this crowd-pleaser makes 8 hearty servings. Don’t miss the opportunity to savor a dish that defines comforting Southern cooking—rich, satisfying, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Shredded sharp cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Whole milk
- 1 can (10 oz) Canned diced tomatoes and green chilies (e.g., Rotel)
- 1 cup Chopped green bell pepper
- 1 cup Chopped onion
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, and sauté for 5-7 minutes, or until softened.
Stir in the canned diced tomatoes and green chilies (with their liquid), chili powder, ground cumin, garlic powder, salt, and black pepper. Cook for an additional 2-3 minutes, then remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Slowly whisk in the chicken broth and milk, cooking until the mixture thickens (about 3-4 minutes).
Add the tomato and pepper mixture to the saucepan, stirring to combine. Remove the sauce from heat.
Cut the corn tortillas into quarters to make layering easier.
Spread a thin layer of the sauce on the bottom of the prepared baking dish. Layer 1/3 of the tortilla pieces over the sauce, followed by 1/3 of the shredded chicken, 1/3 of the shredded cheeses (cheddar and Monterey Jack), and 1/3 of the remaining sauce. Repeat this layering process two more times, ending with a cheese layer on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.6 g | 347% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1414 mg | 471% | |
| Sodium | 8220 mg | 357% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 31.0 g | ||
| Protein | 464.3 g | 929% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 4122 mg | 317% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4915 mg | 105% | |
*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.
