Classic King Ranch Chicken
Traditional dish · Tex-Mex
A beloved Tex-Mex casserole featuring layers of tortillas, chicken, and a creamy, cheesy sauce, baked to golden perfection.
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Ingredients
- Chicken breasts2 lbs
- Corn tortillas12
- Cream of chicken soup2 (10.5 oz) cans
- Diced tomatoes1 (14.5 oz) can
- Diced green chilies1 (4 oz) can
- Onion1 medium
- Bell pepper1 medium
- Butter1/4 cup
- Cheddar cheese2 cups, shredded
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Preheat oven to 350°F (175°C).
- 2
Boil or bake chicken breasts until cooked through. Shred the chicken.
- 3
In a large skillet, melt butter over medium heat. Sauté chopped onion and bell pepper until softened.
- 4
Stir in cream of chicken soup, diced tomatoes (undrained), and diced green chilies. Season with salt and pepper.
- 5
Add the shredded chicken to the sauce and mix well.
- 6
Lightly grease a 9x13 inch baking dish. Layer half of the corn tortillas on the bottom.
- 7
Spread half of the chicken mixture over the tortillas.
- 8
Sprinkle with 1 cup of shredded cheddar cheese.
- 9
Repeat layers with remaining tortillas, chicken mixture, and the other 1 cup of cheddar cheese.
- 10
Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly browned.
- 11
Let stand for 5-10 minutes before serving.
