King Ranch Chicken

Total Time:
1 hr 10 min
35 min
35 min
  • 2 tablespoon butter
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon ground hot red pepper
  • 1/8 teaspoon ground cumin
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 2 tablespoons sour cream
  • 1/4 teaspoon black pepper
  • Filling:
  • 1 tablespoon butter
  • 1 small yellow onion, peeled and chopped
  • 1/2 medium green bell peeper, cored, seeded, and chopped
  • 1/4 cup chopped roasted green chilies
  • 6 ounces mushrooms, wiped clean and finely chopped
  • 1/2 cup canned crushed tomatoes
  • 2 tablespoons minced pimiento
  • Tortillas:
  • Vegetable oil for frying
  • 8 corn tortillas
  • Chicken and other Layers:
  • 3 cups diced cooked chicken
  • 11/2 cups coarsely shredded mild cheddar cheese
  • 1/4 cup sliced pimiento-stuffed olives
  • 1/4 cup thinly sliced scallions
  • Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth -- about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.

  • To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once.

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3.9 12
love the show and love the recipes item not reviewed by moderator and published
I really don't like anything spicy and I don't like corn tortillas but my husband does so we tried it. I replaced the roasted chili's and the tomatoes with 3/4 can of Rotel-tomatoes with green chili's mild. It was WONDERFUL. I will definitely make again. item not reviewed by moderator and published
The prep time takes about 45 minutes. I used tomatoes with chillies. I also increased the amount of cumin & red pepper. I used extra virgin olive oil to sauté the vegetables. I also spiced up the chicken. It is a good recipe for someone who is not familiar with King Ranch chicken. item not reviewed by moderator and published
Very, very good, but needs more spice (heat, I would add 1/2 teaspoon of cayenne pepper to the sauce. item not reviewed by moderator and published
completely tasteless way too much work and dirty kitchen for no taste even doubling the spices and chilies item not reviewed by moderator and published
Blechhhh......Gave it two star because my dogs loved it, so it wasn't a total waste. item not reviewed by moderator and published
Loved it- everyone asked me to make this again! I did make more sauce then called for. item not reviewed by moderator and published
This came out great! Everyone loved it! item not reviewed by moderator and published
A more sophisticated KRC. The recipe does not list salt but be sure to use it in the sauce and in the filling....or season the chicken well. I put a wet paper towel over the tortillas and put them in the microwave for a minute....heather than frying. item not reviewed by moderator and published
I am vey pleased with this recipe. I actually live in Kingsville,Texas home of the King Ranch and this recipe is spot on!! item not reviewed by moderator and published
This is a casserole I wouldn't be afraid to take anywhere. Delicious! I personally love the bite the green olives give it. This thing is just packed with flavor. item not reviewed by moderator and published
I love this recipe as does a good friend of mine. The flavors are great and it make a great leftover even from the freezer. It takes some time to prepare so be ready for that. I recommend playing with the recipe a little to figure out exactly how you like it. For example I do not fry the tortillas and make a double batch of sauce. I hope you like it as much as we do. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen