King Ranch  Chicken Casserole

This easy King Ranch Chicken Casserole is made from scratch with no cream soup! It's a deliciously creamy and spicy Tex-Mex classic.

Why You Should Try This Recipe:

- Made with a homemade cream sauce instead of cream of chicken soup - Perfect for sharing - Only requires simple ingredients

Key Ingredients:

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chicken - poblano pepper tortillas - diced tomatoes chicken broth - onion - cheese sour cream - jalapeno  bell pepper - butter - garlic flour

Let's make it!

This easy King Ranch Chicken Casserole is a crowd-pleasing favorite, ready for any occasion!

1

Preheat the oven to 350°F (180°C), and lightly grease a 9×13 inch baking dish. In a large skillet, melt the butter over medium heat.

2

Add the onion, red bell pepper, poblano pepper, and jalapeno. Cook for about 3-4 minutes until the vegetables are soft. Add the minced garlic and cook for another minute.

3

Stir in the chili powder, ground cumin, and garlic powder, and cook for 30 seconds.

4

Sprinkle the flour over the vegetable mixture and stir well to combine, cook for 30 seconds.

5

Gradually add the chicken stock, stirring continuously to avoid lumps. Cook for a few minutes until the mixture thickens slightly.

6

Then, add the cooked shredded chicken and diced tomatoes. Season with salt and pepper. Cook for another 5 minutes.

7

Then remove from heat and stir in the sour cream.

8

In a 9×13 inch baking dish, spread a thin layer of chicken sauce on the bottom, then top with 6 corn tortillas.

9

Spread half of the chicken mixture over the tortillas, then sprinkle with half of the shredded cheese.

10

Repeat the layers once more, ending with a cheese layer on top.

11

Bake in the preheated oven for 35-40 minutes or until the cheese is bubbly and slightly browned. Allow the casserole to cool for a few minutes before serving. Garnish with fresh chopped parsley.

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