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King Ranch Chicken Casserole Recipe

This King Ranch Chicken Casserole is packed with incredible Tex-Mex flavors and of course loads of cheesy goodness. This simple recipe is perfect for a family dinner and can be made ahead of time.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 289 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 2 bell peppers (color of your choice) , chopped
  • 1 small yellow onion , chopped
  • 4 cloves garlic , minced
  • 3 tablespoons flour
  • 1 1/4 cup low sodium chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper optional
  • 10 ounces diced tomatoes with green chilies* , drained
  • 1 1/2 cups cheddar cheese ,shredded and divided
  • 2 ounces cream cheese , softened
  • 1/2 cup sour cream
  • 15 flour flour tortillas (fajita size) , torn into bite-sized pieces
For Topping
  • cilantro
  • diced green onions
  • Sliced avocado
  • Your favorite salsa
  • sour cream

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Spray a 9x13 baking dish with nonstick cooking spray. Alternately, you can use a 2 quart casserole dish.
  2. Season both sides of the chicken breasts with the salt, pepper and paprika. Add the oil to a large skillet and heat over medium heat. Sear the chicken in the skillet until they reach an internal temperature reaches 165°F, approximately 5 minutes on each side. Remove the chicken and set aside to rest for 5 minutes. When cooled, chop the chicken into bite sized pieces.
  3. In the same pan you cooked the chicken in, melt the butter and then stir in the onion, bell peppers and garlic. Saute until they start to soften, approximately 5 minutes.
  4. Stir in the flour until it gets pasty and then pour in the chicken broth, stirring to smooth. Season the gravy with the cumin, chili powder and cayenne pepper (optional) and adjust to taste.
  5. In a large mixing bowl, combine the gravy, chopped cooked chicken, sour cream, diced tomatoes and green chilies, cream cheese and 1/2 cup of the cheddar cheese then stir to combine. The mixture will be thick.
  6. In the prepared 13x9 inch pan spread a thin layer of the chicken gravy mixture then put torn tortillas over the top. Repeat this layering of gravy and tortillas three times then top with the remaining 1 cup of the cheddar cheese.
  7. Bake uncovered for 25-30 minutes on the center rack until bubbling and enjoy topped with green onion, cilantro or avocado.
  8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

  •  
  • Store leftover King Ranch Chicken in an airtight container in the fridge for up to 4 days.
  • You can use either flour or corn tortillas for this casserole. Personally, I enjoy flour but either work great.
  • To make the chicken casserole spicier you can add cayenne pepper, red pepper flakes or diced jalapeno pepper.
  • I love green chiles so I use a can of diced tomatoes AND a small can of diced green chiles. 

Nutrition Information

Calories 289kcal (14%) Carbohydrates 8g (3%) Protein 17g (34%) Fat 21g (32%) Saturated Fat 12g (60%) Cholesterol 79mg (26%) Sodium 571mg (24%) Potassium 329mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 901IU (18%) Vitamin C 8mg (9%) Calcium 245mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 8g 3%
Protein 17g 34%
Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 79mg 26%
Sodium 571mg 24%
Potassium 329mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 901IU 18%
Vitamin C 8mg 9%
Calcium 245mg 25%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.