Description
This Easy King Ranch Chicken Casserole combines tender shredded chicken, creamy cheese, spicy chiles, and corn tortillas baked to perfection — a comforting, crowd-pleasing Tex-Mex classic.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium red bell pepper (chopped, about 1 1/2 cups)
- 1 small yellow onion (chopped, about 1 cup)
- 1 small jalapeño (seeded and finely chopped, optional)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 8-ounce package cream cheese (softened)
- 2 10-ounce cans diced tomatoes with green chiles (drained)
- 1 2 1/2 to 3-pound rotisserie chicken (shredded, approximately 3 cups)
- 1 1/2 cups sour cream
- 1 teaspoon kosher salt
- 2 cups (8 ounces) shredded Monterey Jack cheese (divided)
- 12 corn tortillas (warmed and divided)
- Chopped fresh cilantro (for garnish, optional)
Instructions
- Set the oven to 400°F (200°C) and position a rack in the upper third of the oven, about 6 inches from the heat source. Lightly grease a 9×13-inch baking dish and set aside.
- In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the chopped bell pepper, onion, and jalapeño, and sauté until the vegetables soften slightly, about 6 minutes. Add the chili powder and cumin, stirring frequently for 1 minute until fragrant.
- Remove the pan from the heat and stir in the softened cream cheese until melted and smooth, approximately 1 minute. Add the diced tomatoes with green chiles, shredded chicken, sour cream, and salt, stirring until evenly combined.
- Spread 2 cups of the chicken mixture evenly in the prepared baking dish. Sprinkle 1/2 cup of Monterey Jack cheese over the layer. Arrange 6 of the corn tortillas over the cheese, slightly overlapping to form an even layer.
- Repeat the layering once more with 2 cups of the chicken mixture, another 1/2 cup of cheese, and the remaining 6 tortillas. Finally, top with the remaining chicken mixture and the remaining 1 cup of cheese, spreading evenly.
- Bake for 15 to 20 minutes, or until the edges are bubbling and the cheese has melted. Increase the oven temperature to broil and cook for an additional 1 to 2 minutes, or until the top is golden brown and lightly blistered.
- Remove the casserole from the oven and allow it to cool for 10 minutes before serving. Garnish with chopped fresh cilantro if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This casserole can be made ahead of time and refrigerated before baking.
- Feel free to adjust the spice level by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg