Mama's Kings Ranch Chicken Casserole Southeast Texas Style

Get ready to savor the comforting flavors of Southeast Texas with Mama's King Ranch Chicken Casserole! This classic Tex-Mex-inspired dish takes rich, creamy layers of shredded chicken, fried corn tortillas, and a decadent blend of cheddar and Monterey Jack cheeses, all smothered in a zesty sauce made with cream soups, sour cream, and diced tomatoes with green chilies. Sautéed bell peppers and onions add a touch of freshness and texture, while a pinch of chili powder, cumin, and garlic powder lend just the right amount of spice. Baked to golden, bubbly perfection, this casserole is a crowd-pleaser that’s perfect for family dinners, potlucks, or make-ahead meals. Ready in just over an hour, it's the ultimate comfort food packed with bold, Southwestern flavors!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 cups cooked shredded chicken
• 12 pieces corn tortillas
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup vegetable oil (for frying tortillas)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

Step 2

In a large skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10–15 seconds per side until slightly crisp, then drain on paper towels.

Step 3

In the same skillet, melt the butter over medium heat. Add the diced green bell pepper and onion, and sauté until softened, about 5 minutes.

Step 4

In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, diced tomatoes with green chilies (undrained), chili powder, garlic powder, ground cumin, salt, and black pepper. Mix until smooth.

Step 5

Add the sautéed peppers and onions to the soup mixture and stir to combine.

Step 6

Spread a thin layer of the soup mixture on the bottom of the prepared casserole dish.

Step 7

Tear the fried tortillas into quarters and layer one-third of them on top of the soup mixture.

Step 8

Spread 1 cup of shredded chicken over the tortilla layer, followed by a layer of soup mixture, and then half of the shredded cheddar and Monterey Jack cheeses.

Step 9

Repeat the layers (tortillas, chicken, soup mixture, cheese) until all ingredients are used, ending with a layer of cheese on top.

Step 10

Cover the casserole dish with aluminum foil and bake for 30 minutes.

Step 11

Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is melted and bubbly.

Step 12

Let the casserole rest for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3085.0g)

Amount per serving	% Daily Value*
Calories	5421.0

Total Fat 288.6g	0%
Saturated Fat 131.7g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1135.0mg	0%
Sodium 7395.3mg	0%
Total Carbohydrate 355.6g	0%
Dietary Fiber 47.1g	0%
Total Sugars 51.1g
Protein 370.9g	0%

Vitamin D 184.8IU	0%
Calcium 3677.4mg	0%
Iron 23.8mg	0%
Potassium 4330.2mg	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: 47.2%

Protein: 27.0%

Carbs: 25.8%