King Ranch Chicken

I finally got to make my favorite Tex Mex casserole on Good Things Utah today! This is the ultimate comfort food to me because I grew up eating this regularly. My mom’s version was great but had canned cream soup and not a lot of flavor. As I have become more experienced in the kitchen, I realized that it is SO easy to make a roux and my own creamy sauces. I changed the original up by making my own sauce and added some extra spices and flavor. It is amazing and easy! I don’t have a picture of it but there is a salad that we always have with King Ranch Chicken that is so yummy. It sounds a little weird but it just goes! We call it “Fritos Salad” and it is iceberg lettuce greens topped with tomatoes, black olives, canned pinto beans (rinsed and drained), Catalina dressing, and crunched up Fritos. Definitely give it a try when you make the casserole. Click here to watch my cooking segment!

King Ranch Chicken

  • Servings: 8
  • Difficulty: moderate
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6 tablespoons butter
1 large yellow onion, chopped
1 large poblano (pasilla) pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
1 (14.5 oz) can low-sodium chicken broth
1 (4 oz) can diced green chilies
1 (10 oz) can Mild Rotel Tomatoes, drained
1 ½ cups sour cream (light is ok)
3 cups shredded rotisserie chicken
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
20 corn tortillas, torn into fourths
Cooking spray


1. Preheat oven to 375. Lightly spray a 9×13 baking dish with cooking spray and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onion and poblano, sauté 10 minutes or until softened and lightly browned. Add garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
3. Sprinkle flour over vegetable mixture, and cook, stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat. Add green chilies, Rotel tomatoes, and sour cream.
4. Stir until combined then add chicken and mix.
5. Add a single layer of tortillas (slightly overlapping) to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Add a thin layer of each of the cheeses. Repeat layers 2 more times. Add any remaining cheese to the top.
6. Cover with non-stick foil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 10 minutes before serving.

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5 thoughts on “King Ranch Chicken

  1. Charlotte~
    This looks amazing. I’m going to make this soon. I’m sure your mom and I had the same recipe. I’ll let you know how it turns out.
    So very proud of you.
    Aunt Kim

  2. Never been a fan of the cream of soup heaviness of king ranch chicken that I grew up on. I was intrigued by a recipe that didn’t call for it. Followed this recipe to a T! So simple and so delicious! It even passed the picky husband test! I will never make king ranch chicken with cream of soup again! Can’t wait to pair the fritos salad next time

  3. We made this last night and it was a family consensus to add it to the menu rotation. ❤️❤️ Thanks for sharing!!!

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