King Ranch Chicken Casserole

Corn tortillas, chicken, onions, peppers, tomatoes, and cheddar jack cheese are combined in a creamy chicken sauce, covered with cheese, and baked to golden comfort food perfection. This quick and tasty recipe is ready in about 30 minutes and made in one easy ovenproof skillet.

Course main meal chicken

Cuisine Tex-Mex

Keyword how to make king ranch chicken, king ranch chicken casserole, king ranch chicken recipe, what is king ranch chicken, what to serve with king ranch chicken casserole

Prep Time 10

Cook Time 20

Servings serving

Calories 419kcal

Author Beth Pierce

Ingredients

1 1/2 tablespoons olive oil
1 green bell pepper finely diced
1 red bell pepper finely diced
1 small onion finely diced
1 small jalapeno minced
2 cloves garlic minced
3 tablespoons butter
3 tablespoons all purpose flour
2 cups low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
2 pinches ground cayenne pepper
kosher salt and fresh ground black pepper to taste
6 6 inch white or yellow corn tortillas cut in 1 inch segments
2 cups cooked chicken diced or shredded
1 can 10 ounces Rotel diced tomatoes and green chilies (drained)
1 1/2 cups shredded cheddar jack cheese or any Mexican blend
2 tablespoons chopped fresh cilantro

Instructions

Preheat oven to 350 degrees.
Add olive oil to a large ovenproof skillet over medium heat. Add bell peppers, onions, and jalapenos. Cook for 4-5 minutes; or until the vegetables are soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Remove vegetables to a plate, and cover to keep warm.
Melt butter in a pan over medium-low heat. Sprinkle in flour. Whisk to combine, cooking for 1-2 minutes; whisking continuously. Whisk in chicken broth, cumin, chili powder, and cayenne. Season with kosher salt and fresh ground black pepper to taste. Reduce to a simmer and cook until slightly thickened, approximately 3 minutes.
Stir in corn tortillas, cooked chicken, and drained tomatoes with green chilies.
Sprinkle with cheese. Bake for 20 minutes; or until the cheese is melted. Sprinkled cooked green peppers, onion, and jalapenos over the top. Place in oven for 2-3 minutes to warm. Sprinkle with cilantro. Serve promptly.

Notes

Cut your vegetables into small bite-size pieces and mince your garlic and jalapeno. Consequently, that will ensure that each bite of this skillet recipe is a cornucopia of great flavors.
You can use either white corn or yellow corn tortillas, as they both work equally well.
With just a little patience and understanding, you too, can pick jalapenos that are flavorful yet mild. Therefore always look for the younger peppers that are smooth and green all over. They should be free of any striations. Also, remove veins and seeds before mincing. Be sure to wash your hands thoroughly after handling jalapenos, so you do not inadvertently touch your eye.
Cheddar cheese, Pepper Jack cheese, Monterey Jack cheese, and Colby Jack all work well with this recipe.
The jalapeno can be omitted for those with a sensitive palate. Or substitute a small can of green chiles.
This recipe moves fairly quickly, so plan ahead and have all your ingredients in close proximity.
This can also be assembled and baked in an 8 or 9-inch baking dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, first cool the dish for a little bit after prepping. Do not bake. Cover with two layers of plastic wrap and a layer of aluminum foil. Place in the freezer for up to 2 months. Thaw in the refrigerator overnight. Remove from the refrigerator about 40 minutes prior to baking. Bake as directed.

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