Easy King Ranch Chicken Casserole
This Easy King Ranch Chicken Casserole combines tender shredded chicken, creamy cheese, spicy chiles, and corn tortillas baked to perfection — a comforting, crowd-pleasing Tex-Mex classic.
6 Servings
Ingredients
- 3 tablespoons unsalted butter
- 1 medium red bell pepper chopped (about 1 1/2 cups)
- 1 small yellow onion chopped (about 1 cup)
- 1 small jalapeño seeded and finely chopped (optional)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 8-ounce package cream cheese softened
- 2 10-ounce cans diced tomatoes with green chiles drained
- 1 2 1/2 to 3-pound rotisserie chicken shredded (approximately 3 cups)
- 1 1/2 cups sour cream
- 1 teaspoon kosher salt
- 2 cups 8 ounces shredded Monterey Jack cheese divided
- 12 corn tortillas warmed and divided
- Chopped fresh cilantro for garnish (optional)
Instructions
Preheat the oven:
- Set the oven to 400°F (200°C) and position a rack in the upper third of the oven, about 6 inches from the heat source. Lightly grease a 9x13-inch baking dish and set aside.
Prepare the chicken mixture:
- In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the chopped bell pepper, onion, and jalapeño, and sauté until the vegetables soften slightly, about 6 minutes. Add the chili powder and cumin, stirring frequently for 1 minute until fragrant.
- Remove the pan from the heat and stir in the softened cream cheese until melted and smooth, approximately 1 minute. Add the diced tomatoes with green chiles, shredded chicken, sour cream, and salt, stirring until evenly combined.
Assemble the casserole:
- Spread 2 cups of the chicken mixture evenly in the prepared baking dish. Sprinkle 1/2 cup of Monterey Jack cheese over the layer. Arrange 6 of the corn tortillas over the cheese, slightly overlapping to form an even layer.
- Repeat the layering once more with 2 cups of the chicken mixture, another 1/2 cup of cheese, and the remaining 6 tortillas. Finally, top with the remaining chicken mixture and the remaining 1 cup of cheese, spreading evenly.
Bake the casserole:
- Bake for 15 to 20 minutes, or until the edges are bubbling and the cheese has melted. Increase the oven temperature to broil and cook for an additional 1 to 2 minutes, or until the top is golden brown and lightly blistered.
Rest and serve:
- Remove the casserole from the oven and allow it to cool for 10 minutes before serving. Garnish with chopped fresh cilantro if desired. Serve warm.
Notes
To make this Easy King Ranch Chicken Casserole gluten-free, replace the corn tortillas with a certified gluten-free brand and confirm that all canned ingredients — especially the diced tomatoes with green chiles — are labeled gluten-free. Additionally, check that your chili powder and cumin contain no additives or fillers. The result will maintain the same creamy, flavorful Tex-Mex character while remaining gluten-free.