My Favorite King Ranch Chicken

Dive into the comforting, Tex-Mex warmth of "My Favorite King Ranch Chicken," a soul-satisfying casserole layered with bold, zesty flavors. This crowd-pleasing dish features tender shredded chicken, creamy layers of cheesy goodness, and the vibrant crunch of sautéed peppers and onions, all brought together with a rich sauce infused with diced tomatoes, green chilies, and spices like cumin and chili powder. Nestled between soft corn tortillas and baked to golden perfection, this hearty casserole is an easy-to-make, one-pan wonder that’s perfect for weeknight dinners or potluck gatherings. Garnish with fresh cilantro or a dollop of sour cream for a flavorful finish to this irresistible Tex-Mex classic!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 4 cups shredded cooked chicken
• 12 pieces corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 1 10.5 oz can cream of chicken soup
• 1 10.5 oz can cream of mushroom soup
• 1 10 oz can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish with cooking spray or a light coating of vegetable oil.

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until softened.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to prevent burning.

Step 4

Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth. Mix well to combine.

Step 5

Stir in the cumin, chili powder, salt, and black pepper. Allow the sauce to simmer for 4-5 minutes to let the flavors meld, stirring occasionally.

Step 6

Layer 4 tortillas on the bottom of the prepared baking dish, tearing them into pieces to fit and fully cover the bottom.

Step 7

Spread 1/3 of the shredded chicken over the tortillas, followed by 1/3 of the sauce mixture, and 1/3 of the shredded cheddar and Monterey Jack cheeses.

Step 8

Repeat this layering process two more times: tortillas, chicken, sauce, and cheese.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the cheese is golden brown on top.

Step 10

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set slightly.

Step 11

Serve warm, optionally garnished with fresh cilantro, diced tomatoes, or a dollop of sour cream.

Nutrition Facts

Serving size	3614.4 grams (3614.4g)

Amount per serving	% Daily Value*
Calories	5474

Total Fat 255.40g	327%
Saturated Fat 120.70g	604%
Polyunsaturated Fat 23.00g
Cholesterol 1314mg	438%
Sodium 8746mg	380%
Total Carbohydrate 358.10g	130%
Dietary Fiber 54.50g	195%
Total Sugars 46.30g
Protein 443.60g	887%

Vitamin D 183IU	913%
Calcium 3476mg	267%
Iron 29mg	160%
Potassium 5675mg	121%

*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.

Source of Calories

Fat: 41.8%

Protein: 32.2%

Carbs: 26.0%