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!

King Ranch Chicken Recipe

Name: King Ranch Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 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; 5 cups shredded or chopped cooked chicken (rotisserie recommended); 2 cups sour cream; 16 ounce jar green salsa (tomatillo salsa verde); 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 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; 6 tablespoons unsalted butter; 1/4 cup vegetable or canola oil, optional for frying tortillas but recommended; divided

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

Units Scale

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

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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