Description
This quick and comforting Texas King Ranch Chicken Casserole combines shredded chicken, creamy tomato-chile sauce, and crunchy tortilla layers for a perfect weeknight meal.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups frozen corn, thawed
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8–10 corn tortillas, torn into strips
- 2 tbsp butter, melted
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, corn, diced tomatoes with chiles (undrained), cream of chicken soup, sour cream, cheddar cheese, onion, garlic, cumin, smoked paprika, salt, and pepper. Stir until everything is evenly coated.
- Toss torn tortilla strips with melted butter so they’re lightly coated. Spread a thin layer of the chicken mixture in the bottom of the baking dish, top with a layer of buttered tortilla strips, then repeat once more. Finish with the remaining chicken mixture and a generous sprinkle of shredded cheddar.
- Bake until bubbly and golden on top, about 20–25 minutes. Let rest 5–10 minutes before serving so the casserole sets and slices cleanly.
Notes
For best results, use warm chicken to speed up shredding and achieve a silkier texture. Don’t over-soak tortillas and adjust seasoning as needed.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex