Original King Ranch Chicken

Dive into the ultimate comfort food with this Original King Ranch Chicken recipe! This classic Texas-inspired casserole layers tender shredded chicken, creamy soups, and zesty diced tomatoes with green chilies, creating a rich and savory filling infused with chili powder and cumin. Corn tortillas add hearty texture, while a generous topping of melted Mexican cheese blend brings it all together in gooey perfection. Perfect for feeding a crowd, this easy-to-make dish bakes to golden, bubbly deliciousness in just under an hour. Garnish with fresh cilantro for a burst of color and flavor, and serve it straight from the oven for a warm, satisfying meal the whole family will love. Whether for weeknight dinners or potluck parties, this King Ranch Chicken is guaranteed to be a show-stopping favorite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 tablespoons Unsalted butter
• 1 medium, diced Yellow onion
• 1 medium, diced Green bell pepper
• 3 minced Garlic cloves
• 1 can (10.5 oz) Cream of chicken soup
• 1 can (10.5 oz) Cream of mushroom soup
• 1 can (10 oz) Diced tomatoes with green chilies (like Rotel)
• 1 cup Chicken broth
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 4 cups Cooked shredded chicken
• 12 medium (cut into quarters) Corn tortillas
• 3 cups (divided) Shredded Mexican cheese blend
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoons (optional) Black pepper
• 2 tablespoons (optional, for garnish) Chopped fresh cilantro

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, melt the butter over medium heat.

Step 3

Add the diced onion and green bell pepper, cooking until softened (about 5 minutes).

Step 4

Stir in the minced garlic and sauté for an additional 30 seconds, until fragrant.

Step 5

Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, and ground cumin to the skillet. Stir to combine and let the mixture simmer for 5 minutes.

Step 6

Mix in the shredded chicken, ensuring it is evenly coated with the sauce. Remove from heat.

Step 7

In a 9x13-inch baking dish, spread a thin layer of the chicken mixture to coat the bottom.

Step 8

Cover with a layer of quartered corn tortillas, overlapping if necessary.

Step 9

Sprinkle 1 cup of the shredded Mexican cheese blend over the tortillas.

Step 10

Repeat layers: chicken mixture, corn tortillas, and cheese, until all ingredients are used, finishing with a layer of cheese on top.

Step 11

Cover the baking dish with aluminum foil and bake for 20 minutes.

Step 12

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from the oven and let rest for 5-10 minutes before serving.

Step 14

Garnish with freshly chopped cilantro, if desired. Serve and enjoy!

Nutrition Facts

Serving size	3493.4 grams (3493.4g)

Amount per serving	% Daily Value*
Calories	6670

Total Fat 354.40g	454%
Saturated Fat 176.70g	883%
Polyunsaturated Fat 6.40g
Cholesterol 1741mg	580%
Sodium 10739mg	467%
Total Carbohydrate 348.80g	127%
Dietary Fiber 46.20g	165%
Total Sugars 31.60g
Protein 534.60g	1069%

Vitamin D 312IU	1562%
Calcium 6128mg	471%
Iron 32mg	175%
Potassium 5312mg	113%

*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: 47.4%

Protein: 31.8%

Carbs: 20.8%