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Portion of King Ranch Casserole on a white plate.

Classic King Ranch Chicken Casserole (Tex-Mex Comfort Food)

Chef Ryan Littley
Our King Ranch Chicken Casserole is made with tortillas, chicken, peppers, a creamy sauce, and topped with gooey melted cheese. It can even be prepped ahead, frozen, and heated when ready to serve.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, Entree, Main
Cuisine American
Servings 8
Calories 382 kcal

Ingredients
  

  • 2 cups shredded chicken from a rotisserie chicken
  • 1 cup bell pepper diced
  • 1 cup sweet onion diced
  • ¼ cup jalapeno chopped and de-seeded
  • 10.5 oz low-sodium cream of chicken soup or regular. just leave out the salt.
  • 10.5 oz low-sodium cream of mushroom soup or regular. just leave out the salt.
  • 10 oz Rotell tomatoes
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon chili powder
  • 12 corn tortillas
  • 1 ½ cups sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 tablespoon olive oil

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Instructions
 

  • Preheat your oven to 350 degrees F.
  • Butter a casserole dish and set it aside until needed.
  • Add the cheddar cheese and Colby-Jack cheese to a large bowl and mix to combine the cheeses. Set aside until needed.
  • Heat a large skillet or Dutch oven over medium heat.
  • Add the olive oil, onions, bell peppers, and jalapeno peppers to the skillet.
  • Stir to combine. Cook the vegetables until tender, about 5 minutes.
  • Add the sea salt, black pepper, garlic powder, and chili powder to the pan. Stir to combine.
  • Add the chicken and rotelle tomatoes to the pan. Stir to combine.
  • Add the cream of mushroom soup and cream of chicken soup to the mixture.
  • Stir together to combine and simmer for 5 minutes over medium-low heat..
  • Remove the pan from heat.
  • Layer the corn tortillas across the bottom of the casserole dish; try not to overlap the tortillas too much. (Alternatively, you can rip the tortillas apart into smaller pieces to line the dish)
  • Add a layer of the chicken mixture over the corn tortillas.
  • Sprinkle half of the cheese over the top of the chicken mixture.
  • Add another layer of the corn tortillas over the cheese.
  • Repeat the chicken layer and top with the remaining cheese
  • Place the casserole dish on the center rack of the preheated oven and bake for 30-35 minutes until bubbly and the cheese has fully melted.
  • Remove from the oven and allow it to rest for 5-10 minutes so the casserole can set.
  • Use a sharp knife to cut into squares and serve hot

Notes

Recipe Variations
  • Pork Version: Replace the chicken with pulled pork.
  • Seafood Version: Swap out the chicken for shrimp, scallops, and crabmeat.
  • Extra Spicy: Add additional jalapenos, chipotle peppers, or hot sauce.
  • Vegetarian: Replace the chicken with black beans, corn, and roasted peppers.
  • Low-carb: Swap the tortillas with zucchini or eggplant slices.
 
Can I Make Adjustments to the Recipe?
Absolutely. We used rotisserie chicken to make the recipe, but you can use boneless breasts or thighs if you prefer. You can adjust the seasonings to suit your taste preference. Add cumin, taco seasoning, or smoked paprika to the mixture to kick up the Tex-Mex flavors.
If you want to bring the heat, add additional chili powder, a bit of cayenne pepper, or your favorite hot sauce.
You can also swap out the corn tortillas with corn tortilla chips.
If you're not a fan of canned soups, you can make your own chicken gravy and add sauteed sliced mushrooms to the mixture.
 
Chef Tips
  • Toast or lightly fry the tortillas before layering to add flavor and prevent sogginess.
  • A blend of cheddar and Monterey Jack gives the best gooey melt and flavor.
  • Let the casserole rest for 10 minutes after baking so it slices cleanly.
  • Don’t skimp on the seasonings. Chili powder adds depth to the flavors. Add cumin and smoked paprika to really amp them up.
 
Serving Suggestions
  • Cast Iron Presentation: Bake or finish the casserole in a cast iron skillet for a rustic, crowd-pleasing look right out of the oven.
  • Color Pop: Garnish with chopped cilantro, diced tomatoes, and sliced jalapeños for a fresh, vibrant contrast against all that melted cheese.
  • Tex-Mex Feast: Serve with Spanish rice, refried beans, guacamole, and sour cream.
  • Balanced: Add a crisp green salad with lime vinaigrette to balance the richness.
 
How to Store and Reheat
Store leftovers refrigerated in an airtight container for 3 - 4 days. It can be stored frozen for up to two months. It can be stored frozen, well wrapped, for up to 2 months.
Reheat by placing in a 350°F oven and baking until an internal temperature of 165°F has been reached. Alternatively, you can reheat in the microwave in one-minute intervals. Make sure to cut the pieces in half so the center can heat evenly.
 
Can I make this in advance?
Absolutely, you can prep this meal up to 24 hours in advance and keep it wrapped in the refrigerator. If you like, you can freeze it before cooking, cover it with cling wrap and aluminum foil, and place it in the freezer for up to 1 month. Allow the casserole to thaw in the refrigerator overnight before cooking
Can I use flour tortillas instead of corn tortillas?
You can use flour tortillas; the texture and consistency will not be quite the same. Corn tortillas are thinner and will get slightly crunchier on the edges. Flour tortillas will be a little heavier and soak up some of the creaminess of the casserole.
Can I make this in a slow-cooker?
Yes, you can. I would shred the corn tortillas instead of laying them whole so they can be mixed in with the casserole. Place half the cheese with the rest of the ingredients, and reserve the other half to melt on top at the end. Cook on the low setting for 4 hours with the lid on, stirring occasionally. Place the remaining cheese on top and cover for 5 minutes until the cheese has melted.
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Nutrition

Calories: 382kcalCarbohydrates: 31gProtein: 22gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 720mgPotassium: 860mgFiber: 5gSugar: 6gVitamin A: 1512IUVitamin C: 32mgCalcium: 353mgIron: 2mg
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