Monday, July 11, 2011

King Ranch Chicken

I recently posted about some yummy tortillas that I recieved to review. I showcased the tortillas in what I called a Southwestern style lasagna.  Beth was interested in the recipe, so here it is!

King Ranch Chicken {taken out of a magazine, I don't know when}


  • 1    green or yellow bell pepper, chopped
  • 1/2  medium white onion, chopped
  • 1    {10 ounce} can diced tomatoes w/ green chilies
  • 1/2  pound chicken, cooked and cubed
  • 18 yellow corn tortillas {I used about 12 flour tortillas and they were cut up in square pieces}This will depend on the the sizeof your pan
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 packet ranch seasoning
  • 2-4 cups of monterrey jack cheese { I used a combination of cheddar and swiss}
  • in our version, we added some Mexicorn {green giant}

  • Blend the chicken broth, sour cream and ranch seasoning until smooth
  • Cover the bottom of an 8 x 9 pan with tortilla slices
  • Sprinkle cheese, tomatoes, peppers, corn, onions and chicken on top of the tortillas
  • Keep building layers just like you would a lasagna
  • When you get to the final layer topped with tortillas, pour the sour cream mixture evenly over the casserole and set aside for 3 minutes.
  • Top with remaining cheese and tomatoes
  • Cover with foil and bake at 350 degrees for 30 minutes or until the cheese is melted and starts to brown.



  1. Thanks so much for posting this!! :) My Mom (who eats gluten free) and I are going to put this together with the corn tortillas! I'll be sure to let you know how it turns out!! :)

  2. looks delicious! :)

    p.s. come and join my Perricone giveaway! :)

    <3, Mimi


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