Description
King Ranch Chicken is a comforting and flavorful casserole that combines tender chicken, zesty tomatoes, and creamy cheese for a dish that’s perfect for gatherings. Each bite offers a delightful blend of textures and spices, making it a guaranteed crowd-pleaser. This recipe is easy to customize based on your preferences, ensuring it fits any occasion beautifully. Get ready to impress your family and friends with this nostalgic favorite that will have everyone asking for the recipe!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 can (4 oz) diced green chiles
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 3 cups crushed tortilla chips
Instructions
- Preheat oven to 350°F (175°C) and spray a large baking dish with nonstick spray.
- In a skillet over medium heat, add olive oil and sauté diced chicken until golden brown and cooked through, about 5-7 minutes.
- Add chopped onions and minced garlic to the skillet; cook until onions are translucent, about 3-4 minutes.
- Stir in canned diced tomatoes with juices and green chiles; let simmer for about 10 minutes.
- In the prepared baking dish, layer crushed tortilla chips on the bottom. Spoon half of the chicken mixture over chips, then dollop sour cream on top.
- Sprinkle cheese over everything and repeat layers until all ingredients are used.
- Bake for 25-30 minutes or until bubbly and golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Swap out chicken for shredded beef or tofu for a different protein option. Add diced jalapeños for extra heat if desired. Leftovers can be stored in an airtight container in the fridge for up to three days.