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A true Texas classic, this creamy, cheesy casserole layers shredded chicken, corn tortillas, and a savory sauce made with tomatoes and green chiles. It's the ultimate comfort food, perfect for a weeknight dinner or feeding a crowd.
Prepare for Assembly: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray. Prepare your ingredients: chop the onion and bell pepper, mince the garlic, shred the cooked chicken, and cut the tortillas into strips.
Sauté Aromatics: Heat the canola oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.
Create the Sauce: Stir the minced garlic into the skillet and cook for 1 minute more until fragrant. Reduce the heat to medium, then stir in the cream of chicken soup, cream of mushroom soup, and the undrained can of diced tomatoes with green chiles. Add the chili powder, cumin, salt, and pepper. Stir until the sauce is smooth and well combined, about 2-3 minutes.
Combine with Chicken: Remove the skillet from the heat. Gently fold in the 4 cups of shredded chicken until it is fully coated in the creamy sauce.
Layer the Casserole: Spread about 1 cup of the chicken mixture evenly over the bottom of the prepared baking dish. Arrange one-third of the tortilla strips in a single layer over the sauce. Top with one-third of the remaining chicken mixture, then sprinkle with one-third of the shredded cheese. Repeat these layers (tortillas, chicken, cheese) two more times, ending with a final layer of cheese on top.
Bake: Place the casserole in the preheated oven and bake, uncovered, for 30-35 minutes. The casserole is done when the sauce is bubbly around the edges and the cheese on top is melted and lightly golden brown.
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A true Texas classic, this creamy, cheesy casserole layers shredded chicken, corn tortillas, and a savory sauce made with tomatoes and green chiles. It's the ultimate comfort food, perfect for a weeknight dinner or feeding a crowd.
This tex_mex recipe takes 65 minutes to prepare and yields 8 servings. At 403.9 calories per serving with 32.95g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Rest and Serve: Carefully remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes. This allows it to set, making it easier to slice and serve. Garnish generously with fresh cilantro before serving.
Sauté 1-2 minced jalapeños or serrano peppers along with the onion and bell pepper for a significant heat boost.
Swap the cheddar for Monterey Jack, Pepper Jack, or a pre-shredded Mexican cheese blend for a different flavor profile.
For a from-scratch version, replace the canned soups with a homemade cream sauce. Melt 4 tbsp of butter, whisk in 4 tbsp of flour, then slowly whisk in 2 cups of milk and 1 cup of chicken broth until thickened. Season well.
Fold in 1 cup of corn (frozen or canned) or 1 can of drained and rinsed black beans into the chicken mixture for extra texture and flavor.
The significant amount of chicken in this dish provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Carbohydrates from the corn tortillas offer a source of energy to fuel your daily activities. Corn also provides dietary fiber, which aids in digestion.
The diced tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Despite its name, the casserole has no direct connection to the famous King Ranch in Texas. It's believed to have originated in the 1950s and became a staple at potlucks and community gatherings across the state, likely named to evoke a sense of Texas grandeur.
This is a classic comfort food and is quite rich. It's high in calories, sodium, and fat due to the cheese and condensed soups. However, it's also a good source of protein from the chicken. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of this King Ranch Chicken Casserole contains approximately 550-650 calories, depending on the specific ingredients used, such as the type of cheese and soups.
Yes, it's perfect for making ahead. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it's going into the oven straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
You can, but it's not traditional. Corn tortillas are classic for this dish because they hold their texture better when baked in the sauce. Flour tortillas tend to become much softer and can result in a mushier casserole.
Since the casserole is very rich, it pairs well with lighter sides. A simple green salad with a vinaigrette, steamed green beans, Mexican rice, or a side of black beans are all excellent choices.