Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a serving of King Ranch chicken topped with sour cream on a plate next to a fork.

King Ranch Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

This creamy, cheesy King Ranch chicken casserole layers juicy shredded chicken with corn tortillas, peppers, and melted cheese. It’s the perfect weeknight comfort food!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 2 cans cream of chicken soup
  • 1 cup chicken stock, divided
  • 3 cups cooked and shredded chicken (I like to use rotisserie)
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 12 Corn Tortillas
  • 2 cups grated cheddar cheese

Instructions

  1. Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with cooking spray, and set aside.
  2. In a large skillet, heat the olive oil and butter on medium heat. 
  3. Add in the onion and red bell pepper and cook for 7 minutes or until soft and translucent. Add in the garlic and cook for 1 minute. 
  4. Stir in the cream of chicken soup, 1/2 cup of the chicken stock, chili powder, cumin, pepper, cayenne and salt. Mix in the chicken and stir to coat. Bring the mixture to a simmer and remove it from the heat.
  5. Assemble: Add the remaining 1/2 cup of chicken stock to the prepared baking dish. Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan. Spread 1/3 of the chicken mixture over the tortillas. Repeat this process 2 more times using all the mixture and all 12 tortillas. Sprinkle the cheese on top and cover tightly with aluminum foil. 
  6. Bake covered for 40 minutes. Remove the casserole from the oven and allow it to sit covered for 10 minutes before serving.

Notes

  • Store airtight in the refrigerator for up to 5 days.
  • Make ahead instructions: Prep and assemble the casserole as the recipe states. Cover tightly with cling wrap and then with foil. Freeze for up to 3 months. When you’re ready to enjoy, remove the cling wrap and recover with the foil. Bake for 1 hour at 350°F from frozen.
Scroll to Top