Description
King ranch chicken embodies Texan comfort food with rich, layered flavors. Mexican-inspired ingredients blend seamlessly in this hearty casserole that satisfies hungry guests with its cheesy, spicy charm.
Ingredients
Scale
- 2–3 cups chicken (cooked, shredded)
- 2 cups cheddar cheese (shredded)
- 10–12 corn tortillas (small)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Ro-Tel diced tomatoes with green chilies
- 1 medium onion (finely chopped)
- 1 bell pepper (chopped)
- 1/2 cup chicken broth
- 2 tablespoons olive oil or butter
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt (to taste)
- Pepper (to taste)
- Cilantro (fresh, optional)
- Green onions (optional)
Instructions
- Preheat the oven to 350°F (175°C), preparing a greased casserole dish for layering.
- Sauté chopped onions and bell peppers in olive oil over medium heat until vegetables become translucent and soft, approximately 5 minutes.
- Create a creamy sauce by whisking together cream of mushroom soup, cream of chicken soup, Ro-Tel tomatoes, garlic powder, chili powder, cumin, and chicken broth until smooth and well-combined.
- Create the first foundational layer by evenly distributing torn corn tortillas across the bottom of the casserole dish, ensuring complete coverage.
- Distribute half of the shredded chicken uniformly over the tortilla base, providing a consistent protein layer.
- Spread half of the sautéed vegetable mixture across the chicken, followed by pouring half of the prepared soup mixture to enhance moisture and flavor.
- Repeat the layering process: add another layer of torn tortillas, remaining chicken, vegetables, and pour the remaining soup mixture to complete the casserole structure.
- Generously sprinkle shredded cheddar cheese over the top, creating a rich and melty surface.
- Cover the casserole with aluminum foil and bake for 25-30 minutes to allow flavors to meld together.
- Remove foil and continue baking an additional 10 minutes until cheese becomes golden and bubbling.
- Optional: Garnish with fresh chopped cilantro or green onions for added freshness and visual appeal before serving.
Notes
- Swap corn tortillas with gluten-free or whole wheat versions for dietary preferences and added nutrition.
- Reduce sodium by using low-sodium soups and controlling salt content during vegetable sautéing.
- Consider using rotisserie chicken for quicker preparation and enhanced flavor depth.
- For a spicier version, add diced jalapeños or increase chili powder and cumin measurements.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg