Creamy, cheesy, and full of Tex-Mex flavor, this easy King Ranch Chicken Casserole layers tender chicken, tortillas, and a zesty sauce. Perfect for weeknights or sharing with a crowd.
10ozdiced tomatoes with green chiliesinclude juices
0.5cuplow-sodium chicken broth
0.5cupsour creamoptional
4cupshredded cooked chicken
8ozcorn tortillascut into strips
3cupshredded Mexican blend cheese
1tspkosher saltto taste
0.5tspblack pepperto taste
2tbspchopped fresh cilantrofor garnish, optional
Instructions
Preparation Steps
Heat oven to 375°F. Grease a 9x13-inch baking dish.
Warm oil in a large skillet over medium heat.
Sauté onion and bell pepper until softened, about 5–6 minutes.
Stir in garlic, chili powder, cumin, and paprika. Cook 30 seconds.
Whisk in both soups, tomatoes with juices, broth, and sour cream.
Simmer 2 minutes, then season with salt and pepper.
Fold in shredded chicken and warm through.
Layer half the tortilla strips in the dish. Spread half the chicken mixture over.
Scatter half the cheese on top. Repeat layers with remaining tortillas, sauce, and cheese.
Cover with foil and bake 20 minutes.
Uncover and bake until bubbling and lightly browned, 12–15 minutes.
Rest 10 minutes. Finish with cilantro and serve warm.
Notes
Swap corn tortillas for tortilla chips for a crunchier top, or add a handful of frozen corn to the sauce. Leftovers reheat well: chill up to 3 days or freeze tightly wrapped for 2 months; thaw and warm covered at 350°F.This recipe is an original creation inspired by classic Easy King Ranch Chicken Casserole flavors. All ingredient ratios and instructions are independently developed.