King ranch chicken is a common Texas dish that each Texas native cook seems to have her own version of. Some are spicier than others. Some are creamier than others. Some are called by other names, such as enchilada casserole. Under any name, though, it’s a staple at Texas potlucks. King ranch chicken has the perfect combination of creamy cheesy goodness with the spicy kick that Texas is known for.
This recipe for king ranch chicken is quick and easy to make but tastes delicious. It’s easy to adjust the amount to make a small family dinner or enough to feed a crowd. You can also easily adjust the level of spiciness by using mild, original or hot Rotel tomatoes, or by adding additional spices.
2 cans chicken breast, or 2 cups cooked cut up chicken plus a little broth
1/4 cup (approx) chopped onion
1 can Rotel tomatoes (mild, original or hot)
1 can cream of chicken soup
1 cup (approx) cheddar cheese
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Salsa and/or Tabasco sauce, if desired
10 white corn tortillas
Drain the cans of chicken, but leave a little liquid remaining. Stir the chicken and onion together in a skillet over medium heat and cook until the onion begins to soften. Add the Rotel and the cream of chicken soup and stir until ingredients are well mixed.
Continue to heat the mixture until it’s bubbly. Then add the cheddar cheese and spices. If you want to add salsa or Tabasco sauce for a spicier dish, add them with the spices. Stir until the cheese is melted, then lower the heat and let the mixture simmer for about five minutes to let the spices permeate.
Meanwhile, cut the tortillas into about one-inch squares. You can either snip them with kitchen shears or slice through about five at a time with a sharp knife. Put the tortilla pieces into a greased 2-qt casserole dish. Pour the chicken mixture over the tortilla pieces and stir it gently to mix. Top it with additional cheddar cheese, if desired. Cover and bake for 30 minutes at 350 degrees.