Keith Moore's King Ranch Chicken

Dive into the ultimate comfort food with **Keith Moore’s King Ranch Chicken**, a Tex-Mex casserole that’s as hearty as it is flavorful. This beloved classic combines tender, shredded chicken with a creamy, spiced sauce made from sautéed bell peppers, cream soups, and zesty diced tomatoes with green chilies. Layered with soft corn tortillas and a melty duo of cheddar and Monterey Jack cheeses, this dish bakes to bubbly perfection, creating a rich, cheesy masterpiece. Perfect for feeding a crowd, this easy-to-make recipe comes together in just about an hour, making it ideal for weeknight dinners or potluck gatherings. Garnish with fresh cilantro for a burst of color and flavor, and get ready to savor a timeless Tex-Mex favorite the whole family will love!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 tbsp butter
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 10.5 oz can of cream of mushroom soup
• 1 10.5 oz can of cream of chicken soup
• 1 10 oz can of diced tomatoes with green chilies
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp garlic powder
• 1 tsp salt
• 0.5 tsp black pepper
• 12 pieces corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tbsp fresh cilantro, chopped (optional)

Directions

Step 1

In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook for 15–20 minutes, or until fully cooked and tender. Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside.

Step 2

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

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 5 minutes, or until the vegetables are softened.

Step 4

Stir in the cream of mushroom soup, cream of chicken soup, and diced tomatoes with green chilies. Add the chili powder, ground cumin, garlic powder, salt, and black pepper. Mix thoroughly and simmer for 5 minutes to let the flavors combine.

Step 5

Cut the corn tortillas into quarters. Layer one-third of the tortilla pieces on the bottom of the prepared baking dish.

Step 6

Spread one-third of the shredded chicken over the tortillas, followed by one-third of the sauce mixture. Sprinkle one-third of the shredded cheddar and Monterey Jack cheeses over the top. Repeat this process two more times, ending with a layer of cheese on top.

Step 7

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the casserole is bubbling and the cheese is melted and slightly golden.

Step 8

Remove from the oven and let cool for 5–10 minutes. Garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(4083.5g)

Amount per serving	% Daily Value*
Calories	4985.8

Total Fat 207.2g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1193.8mg	0%
Sodium 10921.4mg	0%
Total Carbohydrate 350.8g	0%
Dietary Fiber 49.8g	0%
Total Sugars 29.8g
Protein 429.3g	0%

Vitamin D 37.6IU	0%
Calcium 3093.4mg	0%
Iron 24.2mg	0%
Potassium 5582.0mg	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: 37.4%

Protein: 34.4%

Carbs: 28.1%