King Ranch Chicken Casserole

5 from 1 vote

This King Ranch Chicken Casserole is an oldie, but a goodie! It's a Tex-Mex casserole that's a combo of pulled chicken, corn tortillas, peppers, onions and tomatoes in a creamy, cheesy sauce that's to die for! This recipe is made from scratch and you need to get this on your dinner menu ASAP!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Dish

Cuisine: Tex-Mex

Keyword: casserole, Chicken, Cinco de Mayo, corn torillas

Servings: servings

Calories: 485kcal

Author: MaryAnn Dwyer

Ingredients

6 Tbsp. unsalted butter
1 cup yellow onion, finely chopped
3/4 cup red bell pepper, finely chopped
3/4 cup poblano pepper, finely chopped
1 large jalapeno pepper, seeded and finely chopped
3 cloves garlic, minced
1 cup diced tomatoes, drained
1 Tbsp. chili powder
1/4 tsp. cayenne powder
1 tsp. kosher salt
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup sour cream
4 cups shredded cooked chicken
10 6-inch corn tortillas, yellow or white
2 cups shredded Monterey Jack cheese

Instructions

Preheat oven to 375 degrees. Lightly spray 1 13x9 baking dish or a 3.6 quart cast iron casserole with nonstick cooking spray. Set aside.
In a large skillet, melt butter over medium heat. Add the onions, red bell pepper, poblanos and jalapeno and cook for 8 minutes until softened. Add the garlic, tomatoes, chili powder, cayenne and kosher salt and continue to cook for 2 minutes, stirring often.
Add the all-purpose flour and cook for 2 minutes, stirring often. Slowly add the broth and let the mixture come to a simmer. Cook for 3 minutes until somewhat thickened. Remove from the heat and stir in the sour cream and chicken.
To your prepared dish, spread a small amount of the sauce. Top with 5 of the tortillas, torn into small-medium size pieces. (as picture above) Spread have of the remaining creamy chicken mixture over the tortillas. Sprinkle with half of the cheese. Top with remaining town tortilla pieces, remaining creamy chicken mixture, then remaining shredded cheese. Bake until lightly browned on top and bubbly, about 40-45 minutes. Remove from the oven and let stand for 5-10 minutes before serving.

Notes

You can make this in a 13x9 baking dish or a 3.6 quart deep cast iron casserole as pictured. Mine is made by Lodge.

I buy my chicken already cooked and shredded from my local market. You'll need 4 cups. If your market doesn't carry it you can cook your chicken yourself and shred. You'll need about 2 large boneless skinless chicken breasts.

I used 6-inch yellow corn tortillas for this recipe, but you could use white corn tortillas instead.

Nutrition