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King Ranch Chicken Casserole

This King Ranch Casserole is creamy, cheesy casserole perfection WITHOUT ANY CANNED SOUPS! It’s made with layers of juicy chicken, corn tortillas and cheese enveloped in a luscious cream sauce with tomatoes, bell peppers and green chiles then then baked to gooey perfection. King Ranch Chicken Casserole can be made ahead of time, refrigerated then baked when ready for the ultimate make-ahead dinner!
Course Main Dish
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

Ingredients

  • 3 cups shredded Rotisserie chicken
  • 1 1/2 cups shredded Monterrey Jack cheese
  • 1 1/2 cups sharp cheddar cheese
  • 15 white corn tortillas

CREAMY WHITE SAUCE

  • 3 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onion may sub 1 tsp onion powder
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic, minced may sub 1 tsp garlic powder
  • 1/4 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 1/2 cup salsa (medium for more of kick)
  • 2 4 oz. cans mild diced green chilies not drained
  • 1 15 oz. can fire roasted diced tomatoes, drained
  • 1 tablespoon chili powder
  • 1 tsp EACH ground cumin, dried oregano, chicken bouillon, salt
  • 1/4 teaspoon cayenne pepper more or less to taste
  • 1 cup sour cream

Instructions

  • Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray. Mix the cheeses together, set aside.
  • Optional: Char tortillas over flame of gas burner until lightly charred in spots OR heat 1 teaspoon vegetable oil in a cast iron skillet over medium high heat. Working with one tortilla at a time, heat each side of the tortilla until slightly charred.
  • Cut 9 tortillas in half with kitchen shears, pizza cutter or a knife.
  • Melt butter in olive oil over medium heat in a large saucepan. Add onions and bell peppers and sauté 5 minutes. Sprinkle in flour and garlic and cook for 1 minute (it will be thick).
  • Reduce heat to low and slowly whisk in chicken broth, followed by salsa, diced tomatoes, green chilies and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir in sour cream until combined, followed by chicken.
  • Cover the bottom of the casseroled dish with tortillas by placing two whole tortillas in the middle of the pan and surround with 6 halves with the straight cut edges flush against the sides of the pan (see photos in post).
  • Top evenly with 1/3 of the chicken mixture (approximately 2 cups), followed by 1 cup of cheese. Repeat with another layer of tortillas, 1/3 chicken mixture, and 1 cup cheese. Finish with final layer of tortillas, remaining chicken mixture and remaining 1 cup cheese.
  • Cover the pan with aluminum foil and bake at 350 degrees F for 20 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. Remove pan from oven and garnish with desired toppings.

Notes

MAKE AHEAD 

You can make this King Ranch Casserole recipe ahead of time just note that the longer the casserole is refrigerated, the softer the tortillas will become so it is a good idea to char the tortillas first.
  • To make ahead, prepare casserole according to directions, cover tightly with foil and refrigerate for up to 24 hours.
  • When ready to cook, let the casserole sit at room temperature for 20 minutes.
  • Bake according to recipe directions, increasing the baking time (with the foil on) by approximately 10 minutes or until the casserole is hot and bubbly and completely heated through.

HOW TO STORE AND REHEAT

  • STORARGE:  cover tightly or transfer to an airtight container.  Store in the refrigerator for up to 5 days.
  • OVEN:  cover the pan with foil and bake at 350 degrees for 25 minutes or until hot and bubbly.
  • MICROWAVE:  you can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 60 seconds.  Continue to microwave at 20 second intervals until heated through.

HOW TO FREEZE 

Yes, you may freeze this easy King Ranch Chicken Casserole, just be aware that the tortillas will become much softer so it is a good idea to char the tortillas if you plan on freezing.

TO FREEZE:

  • Let the casserole cool completely (or freeze before baking).
  • Wrap casserole securely with plastic wrap, then with aluminum foil.
  • Label and freeze for up to 3 months.
  • When ready to eat, thaw King Ranch Casserole completely in the refrigerator for 24 hours.
  • Bake covered at 350 degrees for 30 minutes.  Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through.