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Publisher Photo
This is the best King Ranch Chicken I've ever had. Lived in the Houston area for 24 years before moving to Oklahoma and have tried a lot of different recipes and this one is the very best.
MAKES:
8 servings
TOTAL TIME:
Prep: 60 min. Cook: 60 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 60 min. Cook: 60 min.

Ingredients

  • 1 large chicken (or 1 rotissery chicken)
  • 1 stalk celery
  • 1/2 medium onion
  • 3 qts water (or 1 16 oz can chicken broth)
  • 1 pkg flour tortillas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 jar jalapeno cheeze whiz
  • 1 16oz pkg grated cheddar cheese
  • 1 large chopped onion
  • 1 can rotel tomatoes (drained)
  • 1 can chopped green chili's

Directions

Place chicken, celery, onion and water in a stock pot and boil until tender. Cool, debone and cut into bite size pieces. Reserve stock. (Or debone rotissery chicken and open can of chicken broth.)
Over medium heat in large saucepan add soups, cheeze whiz, half of the cheddar cheese, chopped onion, rotel tomatoes and green chili's until all ingredients are blended.
Spray a 10 x 13 casserole dish with vegetable spray.
Soak flour tortillas in chicken broth for 1 - 2 minutes.
Using 2 - 4 tortillas, place a layer on the bottom and sides of dish, overlapping.
Next put one layer of chicken (1/3) on top of the tortillas.
Top with 1/3 of the soup/cheese sauce.
Place another layer of soaked tortillas on top of the sauce and repeat chicken and soup/cheese sauce.
Add one additonal layer of tortillas, chicken and soup/cheese sauce.
Top with the remainder of the cheddar cheese.
Place in preheated 350 degree oven for approximately 40 minutes.
Allow to rest for 15-20 minutes before cutting into serving pieces. Yield: serves 8
Notes: I serve with picanti sauce, gaucamole and sour cream with a side of black beans and mexican rice. I've added black beans and/or corn to the soup/cheese mixture as well. Freezes well. I'll make 4 - 8 x 8 casseroles so we have a quick supper.

  • 1 large chicken (or 1 rotissery chicken)
  • 1 stalk celery
  • 1/2 medium onion
  • 3 qts water (or 1 16 oz can chicken broth)
  • 1 pkg flour tortillas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 jar jalapeno cheeze whiz
  • 1 16oz pkg grated cheddar cheese
  • 1 large chopped onion
  • 1 can rotel tomatoes (drained)
  • 1 can chopped green chili's
  1. Place chicken, celery, onion and water in a stock pot and boil until tender. Cool, debone and cut into bite size pieces. Reserve stock. (Or debone rotissery chicken and open can of chicken broth.)
  2. Over medium heat in large saucepan add soups, cheeze whiz, half of the cheddar cheese, chopped onion, rotel tomatoes and green chili's until all ingredients are blended.
  3. Spray a 10 x 13 casserole dish with vegetable spray.
  4. Soak flour tortillas in chicken broth for 1 - 2 minutes.
  5. Using 2 - 4 tortillas, place a layer on the bottom and sides of dish, overlapping.
  6. Next put one layer of chicken (1/3) on top of the tortillas.
  7. Top with 1/3 of the soup/cheese sauce.
  8. Place another layer of soaked tortillas on top of the sauce and repeat chicken and soup/cheese sauce.
  9. Add one additonal layer of tortillas, chicken and soup/cheese sauce.
  10. Top with the remainder of the cheddar cheese.
  11. Place in preheated 350 degree oven for approximately 40 minutes.
  12. Allow to rest for 15-20 minutes before cutting into serving pieces. Yield: serves 8
Notes: I serve with picanti sauce, gaucamole and sour cream with a side of black beans and mexican rice. I've added black beans and/or corn to the soup/cheese mixture as well. Freezes well. I'll make 4 - 8 x 8 casseroles so we have a quick supper.

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