Dinner

King Ranch Chicken

Name: King Ranch Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, diced; 2 poblano peppers (or 1 can roasted poblano strips), seeded and sliced into strips; ¼ cup all-purpose flour; 2 cups low-sodium chicken broth; 1½ cups heavy cream; 1 teaspoon cumin; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 4 cups shredded cooked chicken (about 1½ lb); 2 cups shredded sharp cheddar cheese, divided; 1 (4 oz) can diced green chiles or 2–3 tablespoons jarred roasted poblano strips; 12 corn tortillas (6-inch); ½ cup fresh cilantro, chopped (optional); 2 tablespoons Mexican crema or sour cream, thinned with 1 tablespoon milk, for drizzle (optional)

Layers of corn tortillas, shredded cooked chicken, and a velvety cream sauce spiked with roasted chile and cheese bake into a rich, comforting Tex-Mex classic. One dish serves a crowd and tastes even better as leftovers.

590calper serving 34gprotein 27gcarbs 39gfat 25min prep 40min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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King Ranch Chicken — common questions

Can I make this ahead?

Assemble the entire casserole up to 12 hours ahead, cover tightly with foil, and refrigerate; bake from cold for 45–50 minutes covered, then 10 minutes uncovered, adding 5–10 minutes total.

Can I freeze it?

Yes—freeze the assembled casserole (before baking) for up to 2 months in a foil-lined baking dish; thaw overnight in the refrigerator and bake as directed, adding 5 minutes to the cooking time.

What if I can't find poblanos?

Use one 4 oz can of roasted poblano strips (found in the international aisle), or substitute 1 (7 oz) can diced green chiles in adobo sauce for a spicier version.

Can I use flour tortillas instead of corn?

Yes—flour tortillas work and soften beautifully, though they are less traditional; warm them slightly to prevent tearing.

What should I serve with this?

Serve with Mexican rice, refried beans, lime wedges, salsa, and a simple green salad to balance the richness.

How do I store and reheat leftovers?

Cover and refrigerate for up to 3 days; reheat covered at 325°F for 25–30 minutes until warmed through, or microwave individual portions at 50% power for 4–5 minutes, adding a splash of cream if the sauce has dried out.