King Ranch Chicken

Beth Pierce


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.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 1 1/2 Tbsp
    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 Tbsp
  • 3 Tbsp
  • 2 c
    low sodium chicken broth
  • 2 tsp
    ground cumin
  • 2 tsp
    chili powder
  • 2 pinch
    ground cayenne pepper
  • 6
    (6 inch) white or yellow corn tortillas cut in 1 inch segments
  • 2 c
    cooked chicken (diced or shredded)
  • 1
    can (10 ounces) diced tomatoes and green chilies (drained)
  • 1 1/2 c
    shredded cheddar jack cheese (or any mexican blend)
  • 2 Tbsp
    chopped fresh cilantro

How to Make King Ranch Chicken


  1. Preheat oven to 350 degrees.
  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.
  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.
  4. Stir in corn tortillas, cooked chicken and drained tomatoes with green chilies.
  5. Sprinkle with cheese. Bake for 20 minutes; or until cheese is melted. Sprinkle with cilantro. Serve promptly.

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