Spicy King Ranch Casserole Recipes

KING RANCH CHICKEN CASSEROLE

King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g

KING RANCH CHICKEN CASSEROLE

King Ranch Chicken Casserole image

King Ranch Chicken Casserole has layers of corn tortillas, cheddar cheese, and a creamy chicken mixture. So much flavor and spice in this easy to make casserole.

Provided by Christin Mahrlig

Categories Dinner Main Dish

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 medium onion, (diced)
1/2 green bell pepper, (diced)
1/2 red bell pepper, (diced)
1 jalapeno, (finely diced)
2 garlic cloves, (minced)
4 cups cooked, diced chicken
2 cans condensed cream of chicken soup or 1 can condensed cream of chicken and 1 can condensed cream of mushroom soup.
1 cup chicken broth
1 (10 3/4-ounce) can Rotel diced tomatoes and green chiles
1/4 cup sour cream
2 teaspoons cumin
1 teaspoon chipotle chili powder
1/4 teaspoon dried oregano
12 corn tortillas, (torn into quarters)
2 cups shredded Cheddar cheese
sliced green onions, (optional)

Steps:

Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat.Add onion, bell peppers, and jalapeno and cook 5 minutes.
Add garlic and cook 1 more minute.
In a large bowl, combine chicken, condensed chicken soup, chicken broth, Rotel tomatoes, sour cream , cumin, chipotle chili powder, dried oregano, and onion/pepper mixture.Season to taste with salt and pepper.
Lightly grease a 9x13-inch pan. Cover the bottom with half the tortilla pieces.
Spread half the chicken mxture on top of the tortillas.
Sprinkle half the cheese on top.
Repeat layers.
Place in oven for 30 minutes. Sprinkle with green onions (optional).

Nutrition Facts : Calories 424 kcal, ServingSize 1 serving

SPICY KING RANCH CASSEROLE

Spicy King Ranch Casserole image

I've tried the basic recipes, but they just don't have enough kick to 'em. So here's my lower fat, spicier version.

Provided by JelsMom

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 large boneless skinless chicken breast halves, fully cooked and diced (I usually just boil them)
1/4 cup water
1/4 cup chicken broth
12 corn tortillas, quartered
2 cups low-fat cheddar cheese, grated
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (10 3/4 ounce) can Rotel tomatoes & chilies (diced)
1 (4 ounce) jar diced pimentos
1 jalapeno, seeded & minced
2 tablespoons cilantro, chopped
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon pepper (or to taste)
tony cachere's seasoning (cajun or creole)

Steps:

In large bowl, season chicken with salt, pepper, & Tony's. Mix in 1 T cilantro.
Line bottom of 9"x13" pan with tortilla pieces. Add ½ of chicken.
In a small pan heat Ro-tel, soups, broth, pimentos, and jalepenos. Pour half the mixture over chicken.
Layer half the cheese on top.
Repeat layers.
Bake at 350 degrees for 30 minutes. Cover with foil and let sit 5 minutes.
Garnish with 1 T cilantro & serve.

Nutrition Facts : Calories 271.1, Fat 5.2, SaturatedFat 2.1, Cholesterol 53.5, Sodium 735.6, Carbohydrate 25.2, Fiber 3.5, Sugar 1.3, Protein 30.9

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