No Soup King Ranch Casserole

Savor the bold and comforting flavors of this No Soup King Ranch Casserole, a hearty Tex-Mex favorite made entirely from scratch! This recipe skips the canned soup, instead creating a rich, velvety sauce from scratch with sautéed onions, bell peppers, and a perfectly seasoned blend of broth, cream, and spices. Layered with tender shredded chicken, zesty diced tomatoes with green chiles, hearty corn tortillas, and a melty duo of cheddar and Monterey Jack cheese, every bite is irresistibly satisfying. Perfect for weeknight dinners or potluck gatherings, this easy-to-make casserole is baked to golden, bubbly perfection. Garnish with fresh cilantro for a pop of color and flavor, and enjoy a crowd-pleasing dish that’s simple, soulful, and utterly delicious!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Green bell pepper, diced
• 3 cloves Garlic cloves, minced
• 2 tablespoons All-purpose flour
• 1.5 cups Chicken broth
• 0.5 cups Heavy cream
• 10 ounces Diced tomatoes with green chiles, drained
• 1.5 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 12 small Corn tortillas
• 2 cups Shredded cheddar cheese
• 2 cups Shredded Monterey Jack cheese
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from the skillet, let rest for 5 minutes, then shred into bite-sized pieces.

Step 3

In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the diced onion and bell pepper for 5-6 minutes, or until soft. Add the minced garlic and cook for an additional 1 minute.

Step 4

Sprinkle the flour over the vegetables and stir until evenly coated. Gradually whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

Step 5

Stir in the diced tomatoes with green chiles, chili powder, cumin, salt, and black pepper. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat.

Step 6

Cut the corn tortillas into quarters. Begin assembling the casserole by layering one-third of the tortillas evenly across the bottom of the prepared baking dish.

Step 7

Spread one-third of the shredded chicken over the tortillas, followed by one-third of the sauce. Sprinkle one-third of each cheese (cheddar and Monterey Jack) over the top.

Step 8

Repeat the layering process two more times, finishing with a generous layer of cheese on top.

Step 9

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, if desired.

Nutrition Facts

Serving size	2551 grams (2551.0g)

Amount per serving	% Daily Value*
Calories	4494

Total Fat 240.70g	309%
Saturated Fat 125.10g	626%
Polyunsaturated Fat 2.70g
Cholesterol 1141mg	380%
Sodium 7485mg	325%
Total Carbohydrate 220.10g	80%
Dietary Fiber 33.20g	119%
Total Sugars 18.50g
Protein 356.50g	713%

Vitamin D 55IU	274%
Calcium 3634mg	280%
Iron 18mg	101%
Potassium 3697mg	79%

*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: 48.4%

Protein: 31.9%

Carbs: 19.7%