King Ranch Casserole Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

If using whole chicken or raw breasts, poach or roast and shred until you have 4 cups of cooked chicken. If using rotisserie chicken, remove skin and shred.

In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the chopped onion and green bell pepper and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Remove from heat and set aside.

In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (do not let it brown).

Slowly whisk in the milk and chicken broth until smooth. Continue to cook, whisking, until the mixture thickens slightly, about 3–5 minutes.

Remove saucepan from heat and whisk in the sour cream and ranch dressing until fully combined and smooth.

Stir in the cumin, chili powder, salt, and black pepper. Taste and adjust seasoning as needed.

In a large mixing bowl, combine the shredded chicken, cooked onion/pepper/garlic mixture, drained diced tomatoes with green chiles, and half (1 1/2 cups) of the shredded cheddar cheese and the optional pepper jack if using.

Pour the prepared ranch-sour cream sauce over the chicken mixture and stir until everything is well coated. If the filling seems too loose, add an additional 1/4 cup of cheese or let it rest 5 minutes to thicken; the filling should be saucy but not watery.

Place one-third of the tortilla quarters in the bottom of the prepared 9x13-inch dish, overlapping as needed to cover the surface. You can lightly brush or spray them with a little oil if you prefer crisp edges.

Spoon half of the chicken-and-sauce mixture over the tortilla layer and spread evenly.

Sprinkle about one-third of the remaining cheddar cheese over the filling.

Repeat with another layer of tortillas, the remaining chicken mixture, and another one-third of the cheddar.

Top with the final layer of tortillas and the remaining cheddar and pepper jack cheeses, spreading evenly.

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake uncovered for an additional 10–15 minutes, until the casserole is bubbling and the cheese on top is melted and lightly golden.

Let the casserole rest for 10 minutes to set (this makes it easier to cut and serve).

Garnish with chopped fresh cilantro if desired, cut into squares, and serve warm. Recommended accompaniments: extra ranch, sour cream, or sliced avocado.