King Ranch Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
433 kcal
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Course
Main Course
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Cuisine
Mexican
King Ranch Chicken
Description
King Ranch Chicken combines diced cooked chicken with sautéed onions, bell peppers, and garlic, seasoned with chili powder and cumin and blended with cream of chicken soup and diced tomatoes with green chiles. The layered dish includes corn tortillas and shredded cheese, baked until the cheese melts and browns slightly, binding all elements together. The ingredients contribute to a creamy, slightly spicy, and savory baked casserole. Fresh tomatoes and cilantro added after baking bring brightness and a fresh finish to the dish.
The dish is baked in a 9"x13" pan, taking 45 minutes covered and 15 minutes uncovered for surface browning, which allows flavors to meld and textures to soften and settle. The layering with tortillas and cheese makes it hold together well when cut into squares for serving.
This casserole serves well as a main course for a group meal and can be paired with simple sides to balance its richness. The topping of fresh tomatoes and herbs adds a contrasting fresh note to the warm, creamy layers beneath.
According to recipe notes, the quantity can be halved and baked in a 9"x9" pan for smaller servings, offering flexibility depending on serving needs.
Ingredients
- 2 teaspoons olive oil
- 1 onion finely diced
- 1 1/2 cups bell pepper finely diced - can use any color of a combination of colors
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 1 tablespoon chili powder
- 1/2 teaspoon cumin ground
- 2 ounce cans cream of chicken soup
- 1 ounce can diced tomatoes with green chiles do not drain
- 4 cups chicken diced, cooked
- 16 corn tortillas cut into squares
- 4 cups cheese cheddar, Monterey jack, or a blend, shredded
- 2 Roma tomato seeded and diced
- 2 tablespoons cilantro chopped, leaves
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
- Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
- Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
- Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
- Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
- Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
- Let sit for 5-10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.
Notes
- This casserole recipe can be halved and baked in a smaller 9" x 9" baking dish to suit fewer servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 435mg | 18% |
| Potassium | 381mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1765IU | 35% |
| Vitamin C | 39.9mg | 44% |
| Calcium | 342mg | 34% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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