King Ranch Chicken Enchiladas
80% authentic · Tex-Mex
A flavorful twist on the classic, where the King Ranch chicken filling is rolled into enchiladas and baked in a rich sauce.
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Ingredients
- Chicken breasts2 lbs
- Corn tortillas12
- Cream of chicken soup1 (10.5 oz) can
- Diced tomatoes1 (14.5 oz) can
- Diced green chilies1 (4 oz) can
- Onion1 medium
- Bell pepper1 medium
- Butter1/4 cup
- Enchilada sauce2 cups
- Cheddar cheese2 cups, shredded
- Sour creamfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Preheat oven to 375°F (190°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. This is your filling.
- 6
Warm the corn tortillas slightly to make them pliable (e.g., microwave or briefly fry).
- 7
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- 8
Spoon some chicken filling onto each tortilla, roll it up, and place seam-side down in the baking dish.
- 9
Pour the remaining enchilada sauce over the rolled tortillas.
- 10
Sprinkle with 1.5 cups of shredded cheddar cheese.
- 11
Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned.
- 12
Let stand for 5 minutes. Garnish with remaining cheese, sour cream, and cilantro before serving.
