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King Ranch Chicken

King Ranch Chicken

Charlotte Hancey
An updated, homemade version of the classic Tex-Mex casserole. No cream soup! Fresh poblanos, onions, and garlic with a homemade cream sauce elevate the original version. This is the most delicious, flavorful Mexican style casserole and is easy and fun to make!
5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 8


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


  • Preheat oven to 375°. Lightly spray a 9×13 baking dish with cooking spray and set aside.
  • 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 more minute.
  • 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, sour cream, and chicken. Stir to combine well.
  • 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.
  • Cover with non-stick foil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 5-10 minutes before serving.


I highly recommend making what my family calls "Frito Salad" with this casserole. It's a basic iceberg lettuce salad topped with tomatoes, black olives, canned Ranch Style Beans or pinto beans (rinsed and drained), Catalina dressing, and crunched up Fritos. 
Keyword casserole, freezer meal, rotisserie chicken, Tex-Mex
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