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A serving of King Ranch chicken with creamy chicken, tomatoes, vegetables and cheese layered between corn tortillas.

King Ranch Chicken

This King Ranch chicken is a casserole made with layers of corn tortillas, creamy chicken, vegetables and cheese, all baked to bubbly perfection. An easy dinner option that's perfect for feeding a crowd!
Course Main
Cuisine Mexican
Keyword king ranch chicken, king ranch chicken casserole
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 433kcal
Author Sara Welch


  • 2 teaspoons olive oil
  • 1 onion finely diced
  • 1 1/2 cups bell peppers finely diced - can use any color of a combination of colors
  • 2 teaspoons garlic minced
  • salt and pepper to taste
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 10 ounce cans cream of chicken soup
  • 1 10 ounce can diced tomatoes with green chiles do not drain
  • 4 cups diced cooked chicken
  • 16 corn tortillas cut into squares
  • 4 cups shredded cheese cheddar, Monterey jack, or a blend
  • 2 Roma tomatoes seeded and diced
  • 2 tablespoons cilantro leaves chopped
  • cooking spray


  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  • Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
  • Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
  • Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
  • Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
  • Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
  • Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
  • Let sit for 5-10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.


Recipe can be halved and baked in a 9" x 9" square pan for a smaller group.


Calories: 433kcal | Carbohydrates: 28g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 435mg | Potassium: 381mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1765IU | Vitamin C: 39.9mg | Calcium: 342mg | Iron: 1.8mg