A True Texan's King Ranch Chicken

Indulge in the bold, comforting flavors of "A True Texan's King Ranch Chicken," a hearty casserole that’s the ultimate crowd-pleaser. This Southern classic combines tender shredded chicken simmered in savory chicken broth with a rich, creamy blend of diced tomatoes with green chilies, two types of cream soups, and aromatic spices like chili powder, cumin, and smoked paprika. Layered with soft corn tortillas and a decadent mix of cheddar and Monterey Jack cheeses, it’s baked to bubbly, golden perfection. Perfect for busy weeknights or potluck gatherings, this easy-to-assemble dish comes together in under an hour and serves six generously. Garnish with fresh cilantro for a pop of color and enjoy a slice of Texas tradition in every bite.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 cups chicken broth
• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced
• 1 10.5 oz can cream of chicken soup
• 1 10.5 oz can cream of mushroom soup
• 1 10 oz can diced tomatoes with green chilies
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 12 small corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

Place the chicken breasts in a large pot and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes or until the chicken is fully cooked. Remove the chicken, let it cool slightly, then shred it into bite-sized pieces using two forks.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion and green bell pepper, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chili powder, cumin, and smoked paprika. Mix well and cook until the mixture is heated through, about 3-4 minutes. Remove from heat.

Step 5

Cut the corn tortillas into quarters to make them easier to layer.

Step 6

To assemble the casserole, start by spreading a thin layer of the soup mixture on the bottom of the prepared baking dish. Add a layer of tortilla pieces to cover the bottom, followed by a layer of shredded chicken. Sprinkle a mixture of cheddar and Monterey Jack cheese on top. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 8

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped cilantro if desired, then serve warm.

Nutrition Facts

Serving size	(2745.1g)

Amount per serving	% Daily Value*
Calories	3087.4

Total Fat 187.5g	0%
Saturated Fat 105.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 502.7mg	0%
Sodium 7332.1mg	0%
Total Carbohydrate 232.2g	0%
Dietary Fiber 33.5g	0%
Total Sugars 31.3g
Protein 139.1g	0%

Vitamin D 182.6IU	0%
Calcium 3205.7mg	0%
Iron 13.8mg	0%
Potassium 2859.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 17.5%

Carbs: 29.3%