King Ranch Chicken is a glorious, crowd-pleasing Tex-Mex casserole that delivers creamy, cheesy comfort in every bite—and the best part is just how simple it is to make. With tender chicken, colorful peppers, luscious sour cream, and melty cheese all tucked between layers of crispy corn tortillas, this dish is a busy weeknight dream. It’s hearty and deeply flavorful, with just a gentle nudge of spice, perfect when you’re craving homemade comfort without spending your whole evening in the kitchen.
Why You’ll Love This Recipe
- Weeknight-Friendly: Fast prep (just 15 minutes!) and hands-off bake time make it easy to get dinner on the table even after a hectic day.
- Full of Flavor: With smoked paprika, cumin, tangy salsa verde, and plenty of fresh cilantro, each layer bursts with vibrant, zesty flavor.
- Crowd-Pleaser: This is the casserole you serve when you want lots of happy faces around your table, whether you’re feeding family or friends.
- Flexible: Use up leftover rotisserie chicken, and don’t be afraid to mix up your peppers or swap in whatever cheese you have on hand.
- Comforting Texture: The crispy tortillas layered with creamy chicken filling and gooey cheese create that ultimate satisfying forkful every time.
Ingredients You’ll Need
Gather these simple, flavor-packed ingredients—this isn’t a time for skimping!
- Unsalted Butter: Adds a rich base flavor and helps soften the veggies.
- White or Yellow Onion: Sweet, aromatic, and essential for depth.
- Poblano Chile Peppers: Subtle heat and earthy flavor. Substitute with green bell peppers if you like it mild.
- Red Bell Pepper: Sweetness and color that brightens every bite.
- Jalapeño Pepper: Brings just a pinch of heat; leave seeds for more spice or remove for less.
- Garlic: Freshly minced for that warm, background aroma—always use more if you love garlic!
- Cooked Chicken: Rotisserie chicken is my go-to for flavor and zero effort, but any leftover cooked chicken works.
- Sour Cream: Creamy richness that melts into the filling—full fat gives the best results.
- Green Salsa (Salsa Verde): Provides tang and zip. A spicy version kicks up the heat!
- Ground Cumin: Earthy warmth that brings Tex-Mex authenticity.
- Smoked Paprika: Deep, smoky undertone—absolutely don’t skip it!
- Salt & Black Pepper: Season to taste.
- Fresh Cilantro: Divided for mixing in and garnishing at the end. Brings freshness that livens up the cheesy richness.
- Vegetable or Canola Oil: Optionally used for frying up tortillas so they don’t get soggy.
- Corn Tortillas: Smaller “street taco” size, halved—crisps up wonderfully to hold the casserole together. Fry them for more structure, or skip if you’re in a hurry.
- Shredded Mexican Blend Cheese: Melts perfectly; don’t hesitate to add extra for a truly indulgent topping.
Tip: If you want an extra golden, bubbly cheese crust, sprinkle a little extra on top before the last bake!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Making King Ranch Chicken your own is easy:
- Mild Version: Use only bell peppers and mild salsa, skipping the jalapeño.
- Vegetarian: Substitute pulled jackfruit or sautéed mushrooms for chicken.
- Spicy Option: Use a spicy salsa verde, and keep some jalapeño seeds in the mix.
- Different Cheese: Try pepper jack for a kick, or cheddar for a bolder flavor.
- Extra Veggies: Add fresh corn, black beans, or zucchini for more color and texture.
- Low-Carb: Omit tortillas and layer with thinly sliced zucchini or eggplant.
How to Make King Ranch Chicken
Step 1: Prep Ingredients
Preheat your oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray—no sticking later!
Step 2: Sauté Veggies
Melt butter in a large skillet over medium-high heat. Add onions, poblano, red pepper, and jalapeño. Sauté for about 5 minutes until just beginning to soften, stirring often. Add garlic and cook for another minute—don’t let it burn!
Step 3: Mix the Filling
Transfer cooked vegetables to a large bowl. Add the shredded chicken, sour cream, salsa verde, cumin, smoked paprika, salt, black pepper, and 3/4 of your chopped cilantro. Stir until everything’s evenly combined. You’ll notice how vibrant and creamy the mixture looks already!
Step 4: Crisp the Tortillas (Optional but recommended)
Heat a bit of oil in a nonstick skillet. Fry tortilla halves in batches for 1-2 minutes each side until crisp. Drain on paper towels. This step keeps the base from getting soggy—it’s a small effort with huge payoff.
Step 5: Layer
Line the bottom of your baking dish with about 6-8 tortilla halves. It’s okay if they overlap a little. Top with 1/3 of the chicken mixture, spread evenly, and sprinkle with 1/3 of the cheese. Repeat this layering two more times—tortillas, chicken mixture, cheese—ending with that glorious cheesy top. Go ahead, add an extra handful of cheese if you love it as much as I do!
Step 6: Bake
Cover tightly with foil. Bake for 20 minutes, then remove foil and bake for 10 minutes more. The cheese should be melted, gloriously bubbly, and a little golden around the edges.
Step 7: Rest and Serve
Let the casserole rest at least 5 minutes (it helps it hold together). Scatter over your reserved fresh cilantro. To serve, cut into hearty squares and garnish as you like—with lettuce, tomatoes, avocado, more salsa, or your favorite toppings.
Tip: For a make-ahead option, assemble and refrigerate before baking—see storage notes below.
Pro Tips for Making the Recipe
- Fry the tortillas if you can—it keeps every layer sturdy and never mushy.
- Use rotisserie chicken for unbeatable flavor and minimal prep.
- Mix the filling thoroughly so every bite gets chicken, veggies, and creamy sauce.
- Don’t rush the resting time—letting it sit helps the layers set up nicely, so it slices beautifully.
- Add a little extra cheese on top for that irresistible golden finish.
How to Serve
King Ranch Chicken is a star all on its own, but pairing it up makes meals even more satisfying:
- Top with shredded lettuce, diced tomatoes, avocado, or a dollop of guacamole for fresh contrast.
- Serve with warm flour or corn tortillas, tortilla chips, or rice to soak up every bit of creamy filling.
- A simple green salad or a tangy slaw adds a bright, crunchy counterpoint.
Try reheating leftovers in a tortilla for an epic Tex-Mex wrap!
Make Ahead and Storage
Storing Leftovers
Leftover King Ranch Chicken keeps wonderfully—just refrigerate in an airtight container for up to 5 days.
Freezing
If you’re making ahead or storing extras, freeze in an airtight, freezer-safe dish for up to 4 months. I like to divide into single servings for quick lunches.
Reheating
Reheat in the microwave (perfect for a quick lunch), or in the oven at 350°F until hot and bubbly again. If reheating from frozen, thaw overnight in the fridge for best texture.
Tip: Add a sprinkle of fresh cheese on top before reheating for that just-baked feel!
FAQs
-
Is King Ranch Chicken super spicy?
Not at all—the peppers add more flavor than serious heat, especially if you remove the seeds from the jalapeño and use mild salsa. Looking for more kick? Just keep some of the jalapeño seeds or use spicy salsa!
-
Can I prep this casserole ahead of time?
Absolutely! Assemble everything (except for the final baking), cover tightly with foil, and refrigerate for up to 36 hours. Remove from the fridge about 30–45 minutes before baking to take off the chill, then bake as directed.
-
What can I substitute for chicken if I want a vegetarian version?
For a meatless take, use sautéed mushrooms, black beans, or even cooked jackfruit for a similar “pulled” texture. The creamy sauce and cheese make this work beautifully.
-
Does it matter if I use flour tortillas instead of corn?
Corn tortillas are traditional and hold up better with the creamy filling, but you can use small flour tortillas if that’s what you have on hand. The texture will be a little softer, but still absolutely delicious!
Final Thoughts
King Ranch Chicken isn’t just a casserole, it’s pure Tex-Mex comfort—a creamy, cheesy, deeply satisfying dish that’s easy enough for weeknights but special enough to share with friends. It’s packed with flavor, comes together in under an hour, and leaves everyone craving seconds. Give it a try soon—this just might become your new favorite way to enjoy classic comfort food, with a little Texas spirit in every bite. Enjoy!
Print
King Ranch Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
King Ranch Chicken is a hearty and flavorful Tex-Mex casserole made with tender cooked chicken, layers of corn tortillas, sautéed peppers and onions, creamy sour cream and salsa verde sauce, and lots of melty Mexican cheese. Perfect for feeding a crowd or enjoying as leftovers, this baked casserole offers plenty of creamy, cheesy comfort with a gentle kick of spice.
Ingredients
Vegetables & Aromatics
- 1 medium white or yellow onion, diced small
- 2 poblano chile peppers, seeded and diced small (or 2 very large green bell peppers as a substitute)
- 1 red bell pepper, seeded and diced small
- 1 jalapeno pepper, seeded and finely diced
- 3 to 5 cloves garlic, finely minced
- 1 cup lightly packed fresh cilantro, finely chopped; divided
Chicken & Dairy
- 5 cups shredded or chopped cooked chicken (rotisserie recommended)
- 2 cups sour cream
Sauces & Wet Ingredients
- 16 ounce jar green salsa (tomatillo salsa verde)
Spices & Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Base & Toppings
- 10 street taco size (4 to 5-inch diameter) corn tortillas, cut in half (20 halves)
- 4 cups shredded Mexican blend cheese, plus a little extra if desired
Fats & Oils
- 6 tablespoons unsalted butter
- 1/4 cup vegetable or canola oil, optional for frying tortillas but recommended; divided
Instructions
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C) and spray a 9×13-inch or 3-quart casserole dish with nonstick cooking spray. Set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, poblano, red bell pepper, and jalapeno. Sauté for about 5 minutes, stirring nearly constantly, until the vegetables are beginning to soften. Add the minced garlic and cook for 1 minute, stirring constantly.
- Mix the Filling: Transfer the sautéed vegetable mixture to a large mixing bowl. Add the shredded or chopped chicken, sour cream, green salsa, ground cumin, smoked paprika, salt, black pepper, and 3/4 cup of the chopped cilantro. Stir thoroughly to combine, ensuring the chicken is well coated.
- Prepare the Tortillas (Optional Frying): Optionally but recommended, heat about 1 to 2 teaspoons of oil in a large nonstick skillet. Fry 4 tortilla halves at a time for 1-2 minutes per side or until crispy. Drain on paper towels. Repeat with remaining tortillas. Alternatively, skip frying and use the tortillas as is.
- Layer the Casserole: Line the bottom of your prepared baking dish with about 6 to 8 tortilla halves, touching but not overlapping too much to cover the base. Spread 1/3 of the chicken mixture evenly over the tortillas, then layer 1/3 of the shredded cheese on top. Repeat the layering process two more times (tortillas, chicken mixture, cheese), ending with the last of the cheese. For extra cheesiness, sprinkle more cheese on the final layer if desired.
- Cover and Bake: Tightly cover the casserole with aluminum foil. (For make-ahead, refrigerate at this stage for up to 24-36 hours; let come to room temperature before baking.) Bake covered for 20 minutes.
- Uncover and Finish Baking: Remove the foil and bake, uncovered, for about 10 more minutes, or until the cheese is melted and golden brown to your preference.
- Rest and Serve: Let the casserole rest for about 5 minutes. Garnish with remaining 1/4 cup cilantro and serve. Optionally top with shredded lettuce, diced tomatoes, avocado, guacamole, or extra salsa as desired.
Notes
- This dish is not overly spicy despite the peppers, but you can adjust heat to taste.
- For more spice, use canned green chiles (especially fire-roasted), keep seeds and membranes in the jalapeno, and/or use a spicy salsa verde.
- Do not confuse serrano with jalapeno peppers; serranos are much hotter.
- Dish can be made ahead up to 24-36 hours before baking, just refrigerate after assembling and bring to room temperature before baking.
- Leftovers can be kept airtight in the fridge up to 5 days or frozen up to 4 months.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 437
- Sugar: 4g
- Sodium: 915mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
