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My aunt from Texas told my mother that King Ranch chicken was better than any enchilada in the state, and my mother made it every cold Monday after that to prove her right. Ask anybody who grew up in Texas and their mother made it too. It is layers of corn tortillas, shredded chicken, a creamy sauce full of green chiles and tomatoes, and sharp cheddar, baked until the edges bubble up brown. It feeds a crowd, it reheats beautifully, and it is the coziest thing I know on a cold night.
Most recipes start with two cans of soup. My aunt never used a can for the sauce and made sure my mother did not either, and once you make it from scratch you will see why. The homemade sauce is creamy without being gluey, and it tastes of chiles and onion instead of salt. It takes about ten minutes in one pan. Here is how to make it, and how to soften the tortillas so they turn tender in the oven instead of soggy.
Why this King Ranch chicken works
- A real sauce. Butter, vegetables, flour, broth and milk make a creamy sauce with clean flavor, in the time it takes to open the cans.
- Softened tortillas. A few seconds in a hot dry skillet makes corn tortillas pliable and keeps them from dissolving in the sauce.
- Layers like a lasagna. Tortillas, chicken, sauce and cheese twice over give you distinct layers that slice and hold.
- Cheddar on top. A thick layer of sharp cheddar bakes into a golden crust.
- A rest before serving. Fifteen minutes lets the sauce set so the casserole cuts into squares.
Ingredients
Makes one 9x13 inch casserole, 8 servings. The measurements are in US cups with grams in brackets.
For the sauce
- 4 tablespoons unsalted butter (55g)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour (40g)
- 2 cups chicken broth (480ml)
- 1 cup whole milk (240ml)
- 1/2 cup sour cream (120g)
- 2 small cans diced green chiles (4 ounces each, 225g total), drained
- 1 can diced tomatoes (14.5 ounces, 410g), well drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt, or to taste
For the casserole
- 4 cups shredded cooked chicken (about 1 1/2 pounds, 680g)
- 12 corn tortillas (6 inch)
- 3 cups shredded sharp cheddar (340g), or half cheddar and half Monterey Jack
- Sliced green onions and chopped cilantro, to serve
A store rotisserie chicken gives about 4 cups of meat. Leftover roast chicken or poached chicken breasts work just as well.
How to make King Ranch chicken
Make the sauce
- Heat the oven to 375 degrees (190°C) and butter a 9x13 inch baking dish.
- Melt the butter in a large saucepan over medium heat. Add the onion and both peppers and cook, stirring, until soft, about 7 minutes. Add the garlic and cook 1 minute.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk, and cook, whisking, until the sauce bubbles and thickens, about 5 minutes.
- Take the pan off the heat and stir in the sour cream, green chiles, drained tomatoes, chili powder, cumin and salt. Taste and adjust.
Assemble and bake
- Heat a dry skillet over medium-high heat. Warm the tortillas one or two at a time for about 15 seconds a side, just until soft and pliable. Cut them in half.
- Spread about 1/2 cup of sauce in the bottom of the dish. Lay down a third of the tortillas, overlapping, then half of the chicken, a third of the remaining sauce and 1 cup of cheese.
- Repeat with another third of the tortillas, the rest of the chicken, half of the remaining sauce and 1 cup of cheese.
- Finish with the last tortillas, the last of the sauce, and the last cup of cheese on top.
- Bake uncovered for 30 to 35 minutes, until the sauce bubbles at the edges and the cheese is golden in spots.
- Let it rest for 15 minutes before cutting. Scatter green onions and cilantro over the top and serve.
Tips that make the difference
- Drain the tomatoes and chiles well. Extra liquid makes the casserole soupy.
- Do not skip warming the tortillas. Cold tortillas crack, and raw ones turn to paste in the sauce.
- Shred the chicken by hand in bite-size pieces so every spoonful has some.
- Let it rest. Cut too soon, it slides across the plate. My uncle never once waited.
Variations
- Spicier. Add a minced jalapeño with the peppers, or use pepper Jack in the cheese.
- Turkey. Leftover roast turkey works in place of the chicken.
- Tortilla chips. For a crunchy top, scatter crushed tortilla chips over the cheese for the last 10 minutes.
- Black beans. Stir a drained can of black beans into the chicken to stretch it further.
Storage and make-ahead
Cover and refrigerate leftovers for up to 4 days. It tastes even better the second day.
Reheat squares in the microwave, or the whole dish covered with foil in a 350 degree oven for 20 to 25 minutes.
To make ahead, assemble the casserole, cover and refrigerate for up to 24 hours, then bake 10 minutes longer. It also freezes, unbaked and tightly wrapped, for up to 3 months.
Frequently asked questions
Why is it called King Ranch chicken?
It is named for the King Ranch, the famous huge cattle ranch in South Texas, though nobody knows for certain that it was ever cooked there. The name stuck, and the casserole became a Texas classic.
Can I use flour tortillas?
Corn tortillas are traditional and hold their shape better. Flour tortillas turn soft and doughy in the sauce.
Why is my casserole watery?
The tomatoes and chiles were not drained, or the sauce was not cooked until thick. Cook the sauce until it coats a spoon before assembling.
Can I make the sauce ahead?
Yes. Refrigerate it for up to 2 days and warm it gently before layering.
Make the whole pan even for two. The second night is the best night.
King Ranch Chicken Casserole (Creamy Homemade Sauce, No Canned Soup)
King Ranch chicken casserole from scratch: corn tortillas softened in a hot skillet, shredded chicken, a creamy homemade sauce with green chiles, tomatoes, onion and peppers, and cheddar, layered and baked at 375 degrees for 30 to 35 minutes.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 2 small cans diced green chiles (4 ounces each, 225g total), drained
- 1 can diced tomatoes (14.5 ounces, 410g), well drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt, or to taste
- 4 cups shredded cooked chicken
- 12 corn tortillas
- 3 cups shredded sharp cheddar (340g), or half cheddar and half Monterey Jack
- Sliced green onions and chopped cilantro, to serve
Instructions
- Heat the oven to 375 degrees (190°C) and butter a 9x13 inch baking dish.
- Melt the butter in a large saucepan over medium heat. Add the onion and both peppers and cook, stirring, until soft, about 7 minutes. Add the garlic and cook 1 minute.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk, and cook, whisking, until the sauce bubbles and thickens, about 5 minutes.
- Take the pan off the heat and stir in the sour cream, green chiles, drained tomatoes, chili powder, cumin and salt. Taste and adjust.
- Heat a dry skillet over medium-high heat. Warm the tortillas one or two at a time for about 15 seconds a side, just until soft and pliable. Cut them in half.
- Spread about 1/2 cup of sauce in the bottom of the dish. Lay down a third of the tortillas, overlapping, then half of the chicken, a third of the remaining sauce and 1 cup of cheese.
- Repeat with another third of the tortillas, the rest of the chicken, half of the remaining sauce and 1 cup of cheese.
- Finish with the last tortillas, the last of the sauce, and the last cup of cheese on top.
- Bake uncovered for 30 to 35 minutes, until the sauce bubbles at the edges and the cheese is golden in spots.
- Let it rest for 15 minutes before cutting. Scatter green onions and cilantro over the top and serve.
