King Ranch Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
A home made make ahead update to the classic King Ranch Chicken. No soups here!
  • 6-8 chicken thighs
  • 1 TBL chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 onion
  • 1 each, red and green pepper
  • 3 cloves garlic
  • 2 roma tomatoes
  • 3 TBL flour
  • 2½ cups chicken broth
  • 1 can Rotel diced tomatoes and chilies
  • 12 flour tortillas
  • 8 oz grated cheese
  • 1 TBL chopped cilantro
  1. Lay out chicken thighs on baking sheet and season with salt, pepper and spices on both sides and brush with olive oil. Put in oven and broil for 4-5 minutes per side until browned. (You can use already cooked chicken, just add seasoning and spices).
  2. Remove chicken from tray and reserve ¼ cup of liquid from chicken. (Use 3 TBL of butter if using cooked chicken.) Allow chicken to cool and chop/shred into bite size pieces. (Can be done in dish used it will all be cooked in.
  3. Warm reserved liquid (or butter) in skillet or saute pan and heat until bubbling. Add flour and cook 1-2 minutes until flour is moistened. Add chicken broth and bring to boiling. Reduce and cook for 5-10 minutes. Pour into another container.
  4. Chop all veggies and mince garlic. Using same pan, add veggies and saute on medium low for 5 minutes until soft.
  5. Chop tomatoes and add to pan with Rotel as well.
  6. Slice tortillas into triangles.
  7. Start layers in 9x13 casserole, covering bottom with tortillas first then ⅓ of veggies, ⅓ of chicken, cheese. Keep layering until all is used, holding off on last ⅓ of cheese. Pour soup mixture first then add cheese.
  8. *Can be refrigerated or frozen after covering at this point. Place in oven for 1 hour at 325. If frozen, defrost in fridge overnight and then heated in oven as above.
  9. Serve with sour cream on top!
Recipe by momwithagoldenfork at