Best Best King Ranch Ever Recipes

BEST KING RANCH EVER

Best King Ranch Ever image

A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.

Provided by razzchick

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

6 cooked chicken breasts, shredded
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup chicken broth
½ cup chopped onion
1 (4 ounce) can chopped green chiles
6 corn tortillas, torn into strips - or more as needed
2 cups shredded Monterey Jack cheese, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g

THE BEST KING RANCH CHICKEN EVER

The Best King Ranch Chicken Ever image

Make and share this The Best King Ranch Chicken Ever recipe from Food.com.

Provided by Cookingbaby

Categories One Dish Meal

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

8 -10 boneless skinless chicken tenderloins or 2 -3 large boneless skinless chicken breasts
15 corn tortillas
1 (8 ounce) bag Mexican blend cheese
1 (8 ounce) bag cheddar cheese, jack
2 -3 tablespoons ground cumin
1 teaspoon chili powder
1 (8 ounce) can cream of mushroom soup
1 (10 ounce) can chicken broth
1 onion, diced
1 (10 ounce) can rotel, with chilies
3 tablespoons oil (I prefer grapeseed)

Steps:

Heat oven to 375.
Dice chicken into small bite size cubes and cook in pan with oil, ground cumin, and chili powder.
Pour a light layer of chicken broth at bottom of casserole dish to line.
In a medium size bowl, add chicken, rotel, cream of mushroom, and chicken broth and mix.
Line bottom of pan with corn tortillas
Add chicken and soup mixture over the tortillas.
Add a light layer of diced onion over soup mixture.
Top with layered mixture between both kinds of cheeses.
Repeat last 3 directions until casserole dish is filled and topped with cheese (usually only 2 layers).
Cover with foil and bake for about 45 minute.