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King Ranch Chicken
King Ranch Chicken is a classic Tex-Mex casserole layered with crispy corn tortillas, smoked chicken, and a rich, spiced vegetable sauce. Fresh poblano and jalapeño peppers bring a bright heat to the creamy filling, while a blend of sharp Cheddar and Monterey Jack cheeses melts into every bite. It is a hearty, comforting dish that easily feeds a crowd for a weekend dinner or a casual potluck. The tortillas soften slightly as they bake, absorbing the savory chicken broth and sour cream sauce for a deeply satisfying texture.
Ingredients
- 6 Tbsp. butter
- 1 large yellow onion, chopped (about 1½ cups)
- 1 large red bell pepper, chopped (about 1 cup)
- 2 medium poblano peppers, chopped (about 2 cups)
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, chopped
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ¼ cup all-purpose flour
- 1¾ cups reduced-sodium chicken broth
- 1 (10-oz.) can diced tomatoes with green chiles, drained
- 1½ cups sour cream
- 5 cups coarsely chopped smoked chicken (about 2 lb.)
- 1 cup loosely packed fresh cilantro leaves, chopped
- 8 oz. Monterey Jack cheese, shredded (about 2 cups)
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 18 (8-inch) soft taco-size corn tortillas
- ¼ cup canola oil
Instructions
- 1Preheat the oven to 375°F. Melt the butter in a large skillet set over medium-high heat.
- 2Add the chopped onion, red bell pepper, poblano peppers, and jalapeño to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
- 3Stir in the garlic, chili powder, ground cumin, kosher salt, and black pepper. Cook for 1 minute, stirring occasionally to toast the spices.
- 4Sprinkle the flour over the vegetable mixture and cook for 1 minute while stirring constantly. Whisk in the chicken broth, increase the heat to high, and bring the liquid to a boil.
- 5Let the mixture boil for 1 to 2 minutes, stirring occasionally, until it thickens. Remove the skillet from the heat, then stir in the diced tomatoes with green chiles and the sour cream.
- 6Toss the chopped smoked chicken and fresh cilantro together in a large bowl. Pour in the thickened vegetable sauce and stir to combine. In a separate small bowl, mix the shredded Monterey Jack and Cheddar cheeses.
- 7Heat a large cast-iron skillet over high heat. Lightly brush both sides of each corn tortilla with canola oil. Working in batches, cook the tortillas in the hot skillet for 1 to 2 minutes per side until they are lightly browned and crisp.
- 8Lightly grease a 13-by-9-inch baking dish with cooking spray. Line the bottom of the dish with six of the crisped tortillas, overlapping them slightly to create an even base.
- 9Spread half of the chicken mixture over the tortillas, then sprinkle with one-third of the cheese blend. Repeat these layers once more, finishing with a final layer of the remaining tortillas and the rest of the cheese.
- 10Lightly coat one side of a sheet of aluminum foil with cooking spray. Cover the baking dish tightly with the foil, greased side down.
- 11Bake in the preheated oven for 20 minutes. Remove the foil and continue baking for about 10 minutes, until the casserole is bubbly and the cheese is lightly browned. Let the dish rest for 10 minutes before serving.