King Ranch Chicken Casserole Recipe
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
289 kcal
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Course
Main Course
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Cuisine
Mexican
King Ranch Chicken Casserole Recipe
Description
King Ranch Chicken Casserole Recipe presents a baked dish featuring seasoned chicken breasts cooked until tender and chopped, then mixed into a creamy, spiced gravy with onions, bell peppers, and garlic. The sauce is thickened with flour and chicken broth, seasoned with chili powder, cumin, and optional cayenne pepper for subtle heat. Diced tomatoes with green chilies, sour cream, and cream cheese add richness, while portions of cheddar cheese contribute to the creamy texture and flavor. The dish is layered with torn flour tortillas, binding the casserole together during baking.
The casserole’s texture balances tender chunks of chicken with softened tortillas and a creamy sauce. Baking allows the flavors to meld and the top to brown slightly. The mild spices enhance the dish without overwhelming the main ingredients, making it approachable for diverse palates.
This casserole serves well as a hearty main course, ideal for a family dinner. It can be garnished with fresh cilantro, diced green onions, avocado slices, salsa, and additional sour cream to add freshness and contrast. The recipe yields enough to serve multiple people comfortably.
Leftover casserole can be stored in an airtight container in the refrigerator for up to four days. Both flour and corn tortillas can be used depending on preference, and additional spices like cayenne or jalapeño can be added to adjust heat levels. Including a can of diced green chilies enhances the flavor depth when combined with the tomatoes.
Ingredients
- 2 chicken breast boneless skinless
- 1 teaspoon paprika
- 1 teaspoon black pepper ground
- 1/2 teaspoon salt fine sea salt
- 1 tablespoon olive oil
- 3 tablespoons butter unsalted
- 2 bell pepper chopped, color of your choice
- 1 small yellow onion , chopped
- 4 cloves garlic , minced
- 3 tablespoons flour
- 1 1/4 cup chicken broth low sodium
- 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 tortilla torn into bite-sized pieces, fajita size
For Topping
- cilantro
- green onion diced
- avocado sliced
- salsa your favorite
- sour cream
Instructions
- Preheat the oven to 400°F. Spray a 9x13 baking dish with nonstick cooking spray. Alternately, you can use a 2 quart casserole dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake uncovered for 25-30 minutes on the center rack until bubbling and enjoy topped with green onion, cilantro or avocado.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Both flour and corn tortillas work well; flour tortillas are preferred for this recipe.
- To increase spiciness, add cayenne pepper, red pepper flakes, or diced jalapeño.
- Including diced green chilies alongside tomatoes enhances the dish's overall flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289 kcal
% 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.
User Reviews
Overall Rating
4.3
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