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KING RANCH CHICKEN

King Ranch Chicken

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This King Ranch Chicken recipe is a Tex-Mex classic featuring layers of tender chicken, bell peppers, onions, and jalapenos, all smothered in a flavorful cumin and chili-spiced sauce, and topped with melted cheese and fresh cilantro. It's a comforting and satisfying dish that's perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 small onion, finely diced
  • 1 small jalapeno, minced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 pinches ground cayenne pepper
Kosher salt and freshly ground black pepper, to taste
  • 6 6-inch white or yellow corn tortillas, cut into 1-inch segments
  • 2 cups cooked chicken, diced or shredded
  • 1 can (10 ounces) Rotel diced tomatoes and green chilies, drained
  • 1 1/2 cups shredded cheddar jack cheese or any Mexican blend
  • 2 tablespoons chopped fresh cilantro

Equipment

  • Large Skillet
  • Baking Dish

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large skillet over medium heat, add olive oil. Stir in green and red bell peppers, onions, and jalapenos. Cook for about 4-5 minutes until the vegetables are softened. Reduce the heat to low. Add minced garlic and cook for an additional minute, stirring continuously. Remove the cooked vegetables from the skillet and keep them warm by covering them with a plate.
  3. In the same skillet, melt butter over medium-low heat. Sprinkle flour over the melted butter and whisk to combine, cooking for 1-2 minutes while whisking continuously.
  4. Gradually whisk in chicken broth, cumin, chili powder, and cayenne pepper. Season with kosher salt and freshly ground black pepper to taste. Reduce the heat to a simmer and cook until the mixture slightly thickens, approximately 3 minutes.
  5. Stir in the corn tortillas, cooked chicken, and drained Rotel diced tomatoes with green chilies.
  6. Sprinkle shredded cheese over the mixture. Bake for 20 minutes or until the cheese is melted.
  7. Before serving, sprinkle the cooked green peppers, onions, and jalapenos over the top. Place it back in the oven for 2-3 minutes to warm.
  8. Garnish with chopped fresh cilantro and serve promptly.

Notes

This King Ranch Chicken is a flavorful Tex-Mex casserole that can be served with rice, tortilla chips, or a side salad for a complete meal.
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