King Ranch Chicken Casserole with Tortilla Layers is one of the most iconic and comforting Southwestern dishes ever created. Rich, creamy, cheesy, and layered like a Tex-Mex lasagna, this casserole is built with tender chicken, sautéed vegetables, tomatoes, green chiles, and plenty of melted cheese, all sandwiched between soft tortillas. It brings together bold flavors and homey textures that make every bite deeply satisfying.
Why i love this recipe
I love this recipe because it transforms simple pantry ingredients into a luxurious, crowd-pleasing dish that feels like a warm hug. The creamy sauce binds everything together while the tortillas soak up the flavors, giving the casserole a perfectly layered structure. It’s hearty enough to be a full meal yet flexible enough to customize in countless ways.
This is must try dish
This dish is a must try because it is easy to prepare, perfect for make-ahead meals, and has the kind of universal appeal that works for family dinners, potlucks, or gatherings. King Ranch Chicken has been beloved for generations, and once you taste it, you’ll understand why it remains a timeless classic.
Recipe Details
Preparation Time : 20 minutes
Cooking Time : 35 minutes
Total Time : 55 minutes
Servings : 8 servings
Calories per Serving : Approximately 480 calories
Course : Main Course
Cuisine : Tex-Mex / Southwestern American
Ingredients
For the Casserole
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 can (10 oz) diced tomatoes with green chiles (Rotel style)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 12 flour or corn tortillas, cut into halves or quarters
Optional Add-ins
- 1 cup corn kernels
- 1 cup black beans, rinsed
- 1 jalapeño, diced
- 1/4 cup chopped fresh cilantro
Cooking Directions
- Preheat oven and prepare a baking dish.
- Sauté onions, peppers, and garlic.
- Add tomatoes, soups, spices, and chicken to create the creamy filling.
- Layer tortillas, chicken mixture, and cheese in the dish.
- Bake until bubbly and golden.
- Let cool slightly before slicing and serving.
Step-by-Step Preparation Method
Step 1: Prepare the Oven and Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Cook for 5 to 7 minutes until softened. Add garlic and cook for another minute.
Step 3: Create the Creamy Filling
Stir in the diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, chili powder, cumin, smoked paprika, salt, and pepper. Mix until smooth and heated through. Add shredded chicken and stir to combine. Let it simmer for 2 to 3 minutes.
Step 4: Start Layering
Place a layer of tortillas across the bottom of the baking dish. Spoon one-third of the chicken mixture over the tortillas. Sprinkle a generous handful of both cheeses on top.
Step 5: Continue Layering
Repeat the layering process two more times: tortillas, chicken mixture, cheese. Make sure the top layer is covered with plenty of cheese for a golden crust.
Step 6: Bake the Casserole
Place the dish in the oven and bake for 30 to 35 minutes, or until the casserole is bubbling and the cheese on top is melted and lightly browned.
Step 7: Rest and Serve
Remove from the oven and let the casserole rest for at least 10 minutes before cutting. This helps the layers firm up for clean slices.
How to Serve
Serve warm squares of the casserole with toppings like sour cream, salsa, chopped green onions, or fresh cilantro. Pair it with simple sides such as Spanish rice, a mixed green salad, refried beans, or roasted vegetables. It’s also delicious with tortilla chips for added crunch.
Recipe Tips
- You can use rotisserie chicken for quick preparation.
- Corn tortillas provide a more authentic Tex-Mex flavor, while flour tortillas offer a softer texture.
- For extra heat, add chipotle peppers in adobo or diced jalapeños.
- To avoid sogginess, lightly toast the tortillas before layering.
- Always let the casserole rest before cutting; this keeps the layers intact.
Variations
- Creamy Ranch Version: Add 1/2 cup ranch dressing to the filling for extra richness.
- Veggie-Packed: Add mushrooms, zucchini, spinach, or roasted vegetables to the filling.
- All Cheese Layer: Add a layer of cream cheese or queso for an ultra-creamy texture.
- Green Chile Chicken: Replace tomatoes with canned green chile sauce and use pepper jack cheese.
- Chipotle Style: Add chipotle powder or minced chipotle peppers for smoky heat.
Freezing and Storage Time
- Refrigerator: Store leftovers covered for 3 to 4 days.
- Freezer: This casserole freezes very well. Wrap tightly in foil and freeze for up to 3 months.
- To Reheat: Thaw overnight in the refrigerator. Bake at 325°F (160°C) until heated through, or microwave individual portions.
Special Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Mixing spoon or spatula
- Cutting board and knife
- Cheese grater (if shredding fresh cheese)
Conclusion
King Ranch Chicken Casserole with Tortilla Layers is a rich, satisfying, and flavor-packed Tex-Mex classic that deserves a place in every cook’s recipe collection. Its creamy filling, tender chicken, melted cheese, and perfectly layered tortillas create a comforting dish that is both nostalgic and delicious. Whether you’re preparing a weeknight dinner, feeding a crowd, or making a freezer-friendly meal, this casserole delivers every time. Enjoy the bold flavors, the hearty textures, and the ease of preparation as you make this beloved recipe part of your home cooking tradition.
King Ranch Chicken Casserole with Tortilla Layers
Description
King Ranch Chicken Casserole with Tortilla Layers is one of the most iconic and comforting Southwestern dishes ever created. Rich, creamy, cheesy, and layered like a Tex-Mex lasagna, this casserole is built with tender chicken, sautéed vegetables, tomatoes, green chiles, and plenty of melted cheese, all sandwiched between soft tortillas.
Ingredients
For the Casserole
Optional Add-ins
Instructions
-
Step 1: Prepare the Oven and Dish : Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
-
Step 2: Cook the Vegetables : Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Cook for 5 to 7 minutes until softened. Add garlic and cook for another minute.
-
Step 3: Create the Creamy Filling : Stir in the diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, chili powder, cumin, smoked paprika, salt, and pepper. Mix until smooth and heated through. Add shredded chicken and stir to combine. Let it simmer for 2 to 3 minutes.
-
Step 4: Start Layering : Place a layer of tortillas across the bottom of the baking dish. Spoon one-third of the chicken mixture over the tortillas. Sprinkle a generous handful of both cheeses on top.
-
Step 5: Continue Layering : Repeat the layering process two more times: tortillas, chicken mixture, cheese. Make sure the top layer is covered with plenty of cheese for a golden crust.
-
Step 6: Bake the Casserole : Place the dish in the oven and bake for 30 to 35 minutes, or until the casserole is bubbling and the cheese on top is melted and lightly browned.
-
Step 7: Rest and Serve :Remove from the oven and let the casserole rest for at least 10 minutes before cutting. This helps the layers firm up for clean slices.
