King Ranch Chicken Recipe
King Ranch Chicken is a always a Texas favorite at church potlucks, weeknight suppers and family gatherings.
Equipment
- 1 9-by-13 inch baking dish
- 1 cast iron skillet or frying pan
- 1 cheese grater
Ingredients
- vegetable cooking spray such as PAM
- 3 tablespoons butter
- 1 cup onion chopped
- 1 /2 cup red bell pepper chopped
- 1 medium poblano pepper stemmed, seeded and chopped
- 1 jalapeño pepper stemmed, seeded and chopped
- 2 cloves garlic finely chopped
- 1 10.5 ounce can condensed cream of chicken soup
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 10 ounce can Ro-Tel Tomatoes and Green Chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon pepper freshly ground
- 1 cup sour cream
- 6 boneless, skinless, chicken breasts cooked and cut into strips
- ¼ cup cilantro chopped
- ¼ cup canola oil
- 12 6 inch corn tortillas
- 2 cups cheddar cheese grated
- 1 cup jack cheese grated
- ¼ cup cilantro chopped for garnish
Instructions
- Cook chicken via sous-vide.
- Preheat oven to 375℉. Lightly grease a 9-by-13 inch baking dish with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onion, red pepper, poblano and jalapeño and saute 8-10 minutes until tender and lightly brown. Add garlic and cook for an additional minute. Remove from heat.
- In a large bowl, mix the cream of chicken soup, the cream of mushroom soup, the chicken broth and the Ro-tel Tomatoes and Green Chiles. Add the chili powder, cumin, salt and pepper. Add the sour cream and stir to combine.
- In a medium bowl, Stir together the chicken and half of the cilantro. Add to the vegetable mixture and stir until blended. Set aside.
- Heat a large skillet over high heat. Lightly brush each tortilla on both sides with vegetable oil. Cook the tortillas, in batches, in hot skillet until lightly browned and crisp (about 30 seconds per side). Drain on paper towels.
- Line the bottom of the prepared baking dish with 6 tortillas, overlapping slightly to cover the bottom of the dish. Top with half the chicken mixture.
- Grate both together into a medium bowl and mix to combine. Top tortillas and chicken mixture with one third of the grated cheeses. Top with remaining tortillas, chicken mixture and cheese.
- Lightly coat a sheet of aluminum foil with cooking spray and cover baking dish. Bake at 375℉, for 20 minutes. Uncover and bake 10 more minutes or until mixture is heated through and cheese is bubbly.
- Let stand 10 minutes before serving and top with chopped cilantro.
Nutrition
Calories: 448kcalCarbohydrates: 19gProtein: 30gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 114mgSodium: 696mgPotassium: 548mgFiber: 3gSugar: 3gVitamin A: 1232IUVitamin C: 33mgCalcium: 310mgIron: 1mg
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