King Ranch Chicken – a transformative dish

Votes: 2

How to Cook - King Ranch Chicken – A Transformer Dish

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 12

Chicken King Ranch is a popular Tex-Mex layered casserole dish, notable for its sauce made from canned diced tomatoes and chili peppers, canned cream of chicken soup, and cream of mushroom soup. The mixture is also flavored with traditional Tex-Mex spices. To assemble, layers of tortilla chips, shredded cooked chicken, onions, sweet and hot peppers, and cheese are placed in a baking dish, then topped with the sauce and baked. The result is delicious and filling. The recipe also includes instructions for freezing King Ranch and a few tips for making enchiladas and lasagna using the same ingredients.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 baked whole chicken (grilled chicken is fine!), cooled and shredded
Butter to grease the pan
1 can (280 g) of canned cream of chicken soup
1 can (280 g) canned cream of mushroom soup
1 can (280 g) chopped tomatoes with chili peppers
2 tbsp. chili powder
0.5 tsp ground cumin
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeño, finely diced
1.5 cups grated sharp cheddar
1.5 cups grated Monterey Jack cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, sweet pepper, jalapeno pepper, cheddar cheese, Monterey Jack cheese, tortilla, chili seasoning, cumin

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 22 x 32 cm baking pan with butter.
Mix the soups with tomatoes. You'll get a strange mixture that might scare you off. But don't worry, keep cooking. You won't regret it! Add chili powder, cumin, salt, black pepper, and chicken broth to the mixture. Then stir everything together. Don't be afraid!

Line the bottom of a baking dish with half the torn tortillas. Top with a layer of half the chicken pieces. Add half the onion, bell pepper, and jalapeño. Sprinkle with half the cheese and pour half of that crazy soup mixture over it. Then repeat the layers, starting with the remaining tortillas and finishing with you-know-what.
Cover with foil and bake for 45 minutes, then remove the foil and bake until bubbly, another 15 minutes. Just look at the result! Serve with a salad and enjoy.
Tips for Preparing for Future Use

If making ahead, cover the pan with foil before baking and freeze. Then, remove the frozen casserole from the pan, wrap the entire thing in plastic wrap, and freeze until ready to use. When ready to bake, remove the wrap, return the casserole to a 22 x 32 cm baking pan, and defrost. Bake at 175°C (350°F) following the step-by-step recipe instructions.

Give this recipe a makeover! Transform this casserole into more traditional enchiladas. Place vegetables and chicken on corn tortillas, roll them into tubes, pour sauce over them, and top with grated cheese. Make lasagna, too! Use cooked lasagna noodles instead of corn tortillas.