Spicy King Ranch Chicken Casserole Recipes

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SPICY KING RANCH CHICKEN



Spicy King Ranch Chicken image

This King Ranch Chicken Casserole recipe is the epitome of cheesy hearty comfort food. It's basically a creamy cheesy chicken enchilada casserole in lasagna form! So easy to mix together and then you just slide it in the oven to bake! Weeknight perfection!

Provided by Jess

Categories     Gluten Free Dinner Recipes

Time 55m

Number Of Ingredients 8

1 Can Rotel tomatoes, I like the hot variety
1 can cream of Chicken *, Gluten-Free of course!
1 can chicken broth **, Gluten-Free as well
4 cups cubed chicken or you can use two, 12.5 ounce cans of canned chicken!
2 cups shredded cheese, plus some for sprinkling on the top of the dish., I prefer colby-jack for this recipe
1/2 chopped red onion
crushed red pepper flakes or sriracha to taste, we like it spicy and we use both!
Gluten-Free corn tortillas (10-12 depending on the size of tortilla, but one package of tortillas will be enough)

Steps:

  • Preheat the oven to 350 Fahrenheit.
  • In a large bowl, combine all ingredients (except for the tortillas). Stir to combine.
  • In a 9 x 13 baking dish, layer a single layer of the tortillas on the bottom of the pan.
  • Place 1/3 of the mixture on top of the tortillas. Do this tortilla-mixture layering two more times (so there is 3 layers total of each of the two layers)
  • Sprinkle the top of the casserole with the extra shredded cheese and then bake for 50-60 minutes, or until the top is golden brown and the chicken pieces are cooked thoroughly. Let sit 5 minutes to cool and set and then enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 8 Servings, Sodium 862 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g

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

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

SPICY KING RANCH CHICKEN



Spicy King Ranch Chicken image

My Grandmother used to make this when I was a child. When she passed, I found the recipe in one of her old cook books. I have since tweeked it a little bit. I think it has more flavor this way.

Provided by chef sassypants

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon spanish paprika
1 tablespoon ground cumin
3 tablespoons fresh cilantro, roughly chopped
1 teaspoon salt
2 teaspoons fresh ground black pepper
8 boneless skinless chicken thighs, cut into bite size pieces
2 jalapenos, seeded and diced
1 cup diced onion
1 cup diced green bell pepper
4 garlic cloves, diced
5 tablespoons olive oil, divided
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cheddar cheese soup
1 (10 ounce) can ro tel tomatoes and green chilies
10 corn tortillas, quartered
1 (16 ounce) package Velveeta Mexican cheese, cut into slices
3 cups crushed corn chips (the hint of jalapeno flavored are our favorite)
1 cup shredded cheese

Steps:

  • In a large mixing bowl, combine paprika, cayenne & black peppers, salt, cumin, chili powder, cilantro and 3 tablespoons of olive oil. Mix well.
  • Toss chicken in seasoning mix to coat completely. Let stand while you prepare the rest of the ingredients.
  • In a preheated dutch oven, combine remaining oil, onions, bell pepper, garlic and jalapenos. Cook for 10 minute or until soft.
  • Add chicken to pot and cover, stirring in 5 minute intervals. Until chicken is cooked completely.
  • In a large casserole dish, layer in this order: chicken, cheese, tortillas,.
  • repeat this one more time.
  • Combine soups and rotel tomatoes in a large bowl.
  • Pour over casserole and bake at 375 degrees for 20 minutes.
  • Top casserole with crushed corn chips and shredded cheese.
  • Return to oven for 5 minutes more. Casserole is done when cheese is melted and bubbly.

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