King Ranch Chicken Casserole

Name: King Ranch Chicken Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 700 g chicken breast (boneless, skinless); 12 pcs corn tortilla (6-inch, cut into quarters); 1 pcs onion (medium, chopped); 1 pcs bell pepper (medium, chopped); 3 pcs garlic (cloves, minced); 4 pcs tomato (medium, diced); 120 g canned diced green chiles (mild, drained); 1 tsp chili powder; 1 tsp ground cumin; 1 pinch smoked paprika; 0.5 tsp salt; 1 pinch black pepper; 0.5 cup sour cream; 0.5 cup water (for sauce); 1 cup cheddar cheese (shredded); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

8/10

A creamy, cheesy Tex-Mex chicken casserole layered with corn tortillas, tender shredded chicken, and a smoky tomato-chile sauce. This comforting one-dish dinner has been a Texas potluck staple for generations, delivering bold Southwestern flavor in every bubbly, golden-brown bite.

PREP

25m

COOK

35m

SERVES

1 SLICE

363 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Preheat the oven and prep the ingredients.
1.Preheat oven to 375°F (190°C).
2.Chop the onion, bell pepper, and tomato. Mince the garlic.
3.Cut corn tortillas into quarters. Shred the cheese if not pre-shredded.
boil · ~15 min
Poach and shred the chicken.
1.Place chicken breasts in a large pot and cover with water by 1 inch.
2.Bring to a boil, then reduce heat and simmer until cooked through, about 12-15 minutes.
3.Transfer chicken to a cutting board, let cool slightly, then shred with two forks.
TIPShred while warm — it pulls apart much easier than when cold.
saute · ~15 min
Build the sauce base.
1.Heat a large skillet over medium heat and add a splash of water or oil spray.
2.Add onion and bell pepper, sauté until softened, about 5 minutes.
3.Add garlic, chili powder, cumin, and smoked paprika. Cook until fragrant, about 1 minute.
4.Stir in diced tomatoes and green chiles. Cook 3 minutes until tomatoes soften.
5.Add water and salt. Simmer 5 minutes, then remove from heat.
6.Fold shredded chicken and sour cream into the sauce until combined.
TIPDon't rush the onion step — well-softened onions build the sweet-savory backbone of the sauce.
assemble · ~5 min
Layer the casserole.
1.Spread a thin layer of the chicken mixture on the bottom of a 9x13 baking dish.
2.Arrange half the tortilla quarters in an even layer over the sauce.
3.Spoon half the remaining chicken mixture over the tortillas and spread evenly.
4.Repeat with remaining tortillas, then the rest of the chicken mixture.
5.Top with shredded cheddar cheese.
TIPOverlap tortillas slightly so there are no gaps — they bind the layers together as they bake.
bake · ~30 min
Bake until golden and bubbly.
Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is melted, golden brown, and the casserole is bubbling around the edges.
TIPLet it rest 10 minutes before slicing — it sets up and won't fall apart on the plate.
garnish
Garnish with fresh cilantro and serve.
Scatter chopped cilantro over the top. Slice into 8 portions and serve hot straight from the dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Shred the chicken while it's still warm – it pulls apart much more easily than cold chicken.
2
Overlap the tortilla quarters slightly in each layer so there are no gaps, which helps bind the casserole together.
3
Don't rush the onion-and-pepper sauté; well-softened vegetables build the sweet-savory foundation of the sauce.
4
Let the baked casserole rest for 10 minutes before slicing – this allows the layers to set so it holds its shape.
5
For a deeper smoky flavor, use fire-roasted diced tomatoes in place of fresh ones.
6
If you prefer a thicker sauce, reduce the water to 1/4 cup and simmer the tomato mixture an extra 2-3 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

smoky southwest

Smoky-southwest

Add 1 diced chipotle pepper in adobo sauce to the tomato mixture and swap half the cheddar for pepper Jack cheese for a spicier, smokier kick.

lower carb

Lower-carb

Replace the corn tortillas with thinly sliced zucchini or cauliflower florets for a vegetable-forward, lower-carb casserole that still delivers texture.

vegetarian

Vegetarian

Substitute the chicken with 2 cans of drained black beans and 1 cup of corn kernels; add an extra 1/2 teaspoon of cumin to keep the Southwestern character.

HEALTH BENEFITS