king ranch chicken

Name: King Ranch Chicken
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Southwestern
Ingredients: 1 1/2 tablespoon(s) olive oil; 1 green pepper finely diced; 1 red pepper finely diced; 1 small onion finely diced; 1 small jalapeno minced; 2 cloves garlic minced; 3 tablespoon(s) butter; 3 tablespoon(s) flour; 2 cup(s) low sodium chicken broth; 2 teaspoon(s) ground cumin; 2 teaspoon(s) chili powder; 2 pinch(es) ground cayenne pepper; 6 (6 inch) white or yellow corn tortillas cut in 1 inch segments; 2 cup(s) cooked chicken (diced or shredded); 1 can (10 ounces) diced tomatoes and green chilies (drained); 1 1/2 cup(s) shredded cheddar jack cheese (or any mexican blend); 2 tablespoon(s) chopped fresh cilantro

66 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Feb 2, 2020

Corn tortillas, chicken, onions, peppers, tomatoes and cheddar jack cheese are combined in a creamy chicken sauce, covered with cheese and baked to golden perfection. This quick and tasty recipe is ready in about 30 minutes and made in one easy ovenproof skillet.

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King Ranch Chicken is a fun family recipe full of shredded chicken, corn tortillas, onions, bell peppers, garlic, jalapenos and tomatoes in a creamy chicken sauce and topped with cheddar jack cheese.

prep time 10 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

1 1/2 tablespoons olive oil
1 green pepper finely diced
1 red pepper finely diced
1 small onion finely diced
1 small jalapeno minced
2 cloves garlic minced
3 tablespoons butter
3 tablespoons flour
2 cups low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
2 pinches ground cayenne pepper
6 (6 inch) white or yellow corn tortillas cut in 1 inch segments
2 cups cooked chicken (diced or shredded)
1 can (10 ounces) diced tomatoes and green chilies (drained)
1 1/2 cups shredded cheddar jack cheese (or any mexican blend)
2 tablespoons chopped fresh cilantro

How To Make king ranch chicken

Step 1

Preheat oven to 350 degrees.

Step 2

Add olive oil to a large skillet over medium heat. Add bell peppers, onions and jalapenos. Cook for 4-5 minutes; or until the vegetables are soft. Reduce heat to low. Add garlic and cook for 1 minute stirring continuously. Remove vegetables to plate, cover to keep warm.
Step 3

Melt butter in pan over medium low heat. Sprinkle in flour. Whisk to combine cooking for 1-2 minutes; whisking continuously. Whisk in chicken broth, cumin, chili powder and cayenne. Reduce to a simmer and cook until slightly thickened; approximately 3 minutes.
Step 4

Stir in corn tortillas, cooked chicken and drained tomatoes with green chilies.
Step 5

Sprinkle with cheese. Bake for 20 minutes; or until cheese is melted. Sprinkle with cilantro. Serve promptly.
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