King Ranch Casserole Texas

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Texas comfort classic, King Ranch Casserole layers shredded chicken, corn tortillas, cream soups, Rotel tomatoes, and plenty of melty cheese into a bubbly, golden bake. Despite its name referencing the famous King Ranch, the dish is pure weeknight Texas cooking: rich, slightly smoky, and endlessly crowd-pleasing.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 980 mgSodium
• 380 mgPotassium
• 420 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the chicken filling

• 3 cups cooked shredded chicken (about 1.5 lb)
• 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 small yellow onion, finely diced
• 1 can (4 oz) diced green chiles, drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

For layering

• 12 corn tortillas, cut into quarters
• 3 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 3 tbsp melted unsalted butter

For garnish

• 1/4 cup fresh cilantro, chopped
• 1 Roma tomato, diced
• 2 green onions, thinly sliced

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, sauté the diced onion in 1 tablespoon of the melted butter until softened, about 4 minutes. Add the chili powder, cumin, garlic powder, and smoked paprika and cook 30 seconds until fragrant.
3. Stir in the shredded chicken, Rotel, cream of chicken soup, cream of mushroom soup, green chiles, and chicken broth. Season with salt and pepper and simmer for 5 minutes to thicken slightly.
4. Arrange a single layer of tortilla quarters across the bottom of the prepared dish. Top with half of the chicken mixture, then sprinkle with 1 cup cheddar and 1 cup Monterey Jack.
5. Repeat the layers with remaining tortillas, chicken mixture, and cheeses, finishing with cheese on top. Drizzle the remaining 2 tablespoons of melted butter evenly over the cheese.
6. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking 15 to 20 minutes, until the cheese is bubbly and lightly golden at the edges.
7. Let the casserole rest at room temperature for 10 minutes so the layers set before slicing.
8. Top with chopped cilantro, diced tomato, and sliced green onions, then serve hot.

Cook’s Notes

• Use store-bought rotisserie chicken to cut prep time in half.
• Assemble the casserole up to a day ahead, cover, refrigerate, then bake; add about 10 minutes to covered bake time.
• Swap Monterey Jack for pepper jack cheese if you want a spicier kick.
• For a deeper flavor, char the tortilla quarters lightly in a dry skillet before layering.
• Serve with a simple green salad dressed with lime vinaigrette to balance the richness.

You might also like

Americas

Southern Candied Yams with Brown Sugar

Americas

Classic Utah Funeral Potatoes Casserole

Americas

Southern Chicken and Dumplings

Americas

San Francisco Classic Seafood Cioppino Stew