Spicy King Ranch Chicken
Dive into bold Tex-Mex flavors with this Spicy King Ranch Chicken casserole—an irresistible comfort food classic with a fiery twist! Layered with tender shredded chicken, creamy sauces, diced tomatoes with green chilies, and a blend of smoky spices like chili powder, cumin, and smoked paprika, this dish is perfect for those who love a little heat. Crunchy tortilla chips provide a satisfying texture, while gooey cheddar and Monterey Jack cheeses melt into every bite. Quick to prep and baked to golden perfection, this casserole is ideal for weeknight dinners or gatherings. Garnish with fresh cilantro for a pop of color and serve warm for a crowd-pleasing meal packed with Tex-Mex comfort.
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Ingredients
- 4 cups cooked shredded chicken
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 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 teaspoon hot sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 5 cups tortilla chips, lightly crushed
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with nonstick spray or olive oil.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 3
Reduce the heat to low and stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, hot sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and let the sauce simmer for 3-4 minutes.
Step 4
Remove the skillet from the heat and fold in the shredded cooked chicken until fully coated in the sauce.
Step 5
Meanwhile, in a large mixing bowl, combine the cheddar cheese and Monterey Jack cheese. Set aside 1 cup of the combined shredded cheese for the topping.
Step 6
To assemble, spread 2 cups of the crushed tortilla chips evenly on the bottom of the prepared baking dish. Layer half of the chicken and sauce mixture on top. Sprinkle with half of the remaining shredded cheese. Repeat the layers with another 2 cups of chips, the remaining chicken mixture, and the rest of the shredded cheese (reserving the topping portion).
Step 7
Top the casserole with the reserved 1 cup of cheese and the last cup of crushed tortilla chips for a crispy finish.
Step 8
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 9
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Garnish with chopped fresh cilantro if desired.
Step 10
Serve warm and enjoy!
Nutrition Facts
| Serving size | (2761.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6476.9 |
| Total Fat 334.9g | 0% |
| Saturated Fat 110.4g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 1187.7mg | 0% |
| Sodium 8810.5mg | 0% |
| Total Carbohydrate 451.8g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 24.8g | |
| Protein 440.3g | 0% |
| Vitamin D 230.6IU | 0% |
| Calcium 3452.1mg | 0% |
| Iron 28.5mg | 0% |
| Potassium 4719.3mg | 0% |
Source of Calories