Tuesday, August 30, 2011

King Ranch Chicken

I was very bad this weekend! I needed comfort food. Why is it comfort food always equals excess calories? But, it was oh so yummy and easy peasy! Can you believe I have never had King Ranch Casserole? I'd say it's a casserole staple. 

King Ranch Chicken



  • 1 packet Ranch Dry Dip Mix
  • 1/2 cup Sour Cream
  • 1 cup chicken stock
  • 12 6-inch yellow corn tortillas
  • 2 cups chopped cooked chicken
  • 10 ounce can diced tomatoes with green chilies, undrained
  • 10 ounce can green chilies, undrained
  • 3 cups shredded Monterey Jack cheese


Heat the oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray. Mix the dip mix and sour cream in medium bowl. Whisk in the chicken stock. Pour 1/2 cup of the sour cream mixture in the bottom of the baking dish. Layer 4 tortillas over the sauce in the dish, overlapping. Top the tortillas with 1/2 of the chicken. Spoon 1/3 of the tomatoes with the green chilies over the chicken. Sprinkle the tomatoes with 1/3 of the cheese. Repeat the layers and top with the remaining tortillas, tomatoes and green chilies. Pour the remaining sour cream mixture over the top of the casserole. Let the casserole stand for 5 minutes. Sprinkle the casserole with the remaining cheese. Bake for 35 to 40 minutes or until bubbly and cheese is melted and browned. Let the casserole stand for 5 minutes before serving to make slicing easier.

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