King Ranch Casserole

Discover the ultimate comfort food with this classic King Ranch Casserole recipe—a Tex-Mex favorite that transforms pantry staples into a hearty, cheesy masterpiece. Layers of tender shredded chicken, creamy soups, spiced tomato sauce, and gooey melted cheddar and Monterey Jack cheeses are stacked between soft corn tortillas for the perfect balance of flavor and texture. Featuring bold seasonings like chili powder, cumin, and garlic, this casserole is baked to bubbly perfection in just 40 minutes. Perfect for bustling weeknights or cozy family dinners, this crowd-pleaser pairs wonderfully with a crisp side salad or crunchy tortilla chips. Easy to make and endlessly satisfying, this dish is a must-try for lovers of comforting, flavorful casseroles!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups Cooked shredded chicken
• 1 can (10.5 oz) Cream of chicken soup
• 1 can (10.5 oz) Cream of mushroom soup
• 1 can (10 oz) Diced tomatoes with green chilies
• 1 large Yellow onion, diced
• 1 large Bell pepper, diced
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin
• 0.5 cup Chicken broth
• 12 small Corn tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 tablespoon Vegetable oil

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.

Step 3

Stir in the chili powder, garlic powder, and cumin. Cook for 1 minute until fragrant.

Step 4

Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth to the skillet. Stir to combine and bring the mixture to a simmer.

Step 5

Spray a 9x13-inch baking dish with non-stick cooking spray.

Step 6

Layer 4 corn tortillas evenly across the bottom of the baking dish.

Step 7

Spread one-third of the shredded chicken over the tortillas, followed by one-third of the soup mixture. Sprinkle one-third of the shredded cheddar and Monterey Jack cheeses over the sauce.

Step 8

Repeat the layers two more times, ending with the cheese on top.

Step 9

Cover the casserole with aluminum foil and bake for 20 minutes.

Step 10

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and lightly golden brown.

Step 11

Let the casserole cool for 5-10 minutes before serving. Enjoy with a side of salad or tortilla chips!

Nutrition Facts

Serving size	(2813.0g)

Amount per serving	% Daily Value*
Calories	4356.6

Total Fat 187.0g	0%
Saturated Fat 89.8g	0%
Polyunsaturated Fat 14.6g
Cholesterol 1189.9mg	0%
Sodium 5579.1mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 33.5g	0%
Total Sugars 36.9g
Protein 424.7g	0%

Vitamin D 182.6IU	0%
Calcium 3267.0mg	0%
Iron 23.9mg	0%
Potassium 4626.0mg	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: 38.8%

Protein: 39.2%

Carbs: 22.0%