King Ranch Chicken Casserole Recipe
Classic Tex‑Mex King Ranch chicken casserole made with shredded chicken, layered tortillas, a creamy tomato‑chile sauce and melted cheddar—an easy, family‑friendly weeknight bake.
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Servings: 6 servings
Calories: 520kcal
Ingredients
- 3 cups cooked shredded chicken about 1.5 lb cooked
- 10 –12 corn or flour tortillas cut into wedges or strips
- 2 10.5 oz cans condensed cream of chicken soup
- 1 cup sour cream or Mexican crema
- 1 10 oz can diced tomatoes with green chiles (Rotel) or 1½ cups diced tomatoes + 2 tbsp chopped canned green chiles
- 1 medium onion finely chopped
- 1 bell pepper diced (optional)
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cups shredded cheddar or Mexican blend cheese divided
- 2 tbsp vegetable oil or butter
- Salt and pepper to taste
- Fresh cilantro sliced jalapeños, and diced tomatoes for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Heat oil in a skillet over medium heat; sauté onion and bell pepper until softened, about 4–5 minutes.
- Add garlic, cumin and chili powder; cook 30 seconds until fragrant.
- Stir in shredded chicken and diced tomatoes with chiles; simmer 2–3 minutes to combine flavors.
- In a bowl, whisk together cream of chicken soup and sour cream until smooth; season with salt and pepper.
- Fold the soup mixture into the chicken–tomato mixture until evenly coated.
- Arrange a single layer of tortilla wedges in the bottom of the prepared dish.
- Spoon one-third of the chicken mixture over the tortillas and sprinkle with one-third of the cheese; repeat two more layers.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake an additional 5–10 minutes until bubbly and cheese is melted and golden.
- Let casserole rest 5–10 minutes before slicing. Garnish with cilantro, diced tomatoes and jalapeños if desired, then serve warm.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 26g | Protein: 36g | Fat: 30g | Fiber: 2g