April 30, 2011 at 2:11pm

You may recall I recently asked readers here for their best "King Ranch" recipes. Well, I haven't gotten around to making them yet and had several requests for the recipes I had received, so I've decided to just post what I had received in the meantime. Since I got these over email, I have only included the contributor's first name.


Remember these are from readers like you -- not food writers or recipe developers -- so if you have any questions for the contributors regarding ingredients, or recipe directions, or need clarification on something, please leave them here in the comments. 


TO PRINT:  Easiest way is to left click, highlight, right click, copy and then paste into your word processing program, then send to your printer. 







Nikki said this recipe was from her Grandmother, who used to make it for them for lunch after church, on the weekends they would go to visit her.  


King Ranch Casserole

Shared by Nikki 


1 24 pack of tortillas

1 family size can Cream of Mushroom

1 can of spicy tomatoes

1 cup shredded cheddar cheese

3 boneless skinless chicken breast


Prepare the chicken.


Start buy cutting the fat off your chicken breasts. Then cut your chicken into chunks. Fry the chicken in a pan for 15 minutes or until it is white all the way through. When you are just about done with your chicken preheat your oven to 350.


*Prepare the King Ranch Chicken mix.


In a large bowl mix cream of mushroom, a can of spicy tomatoes and one cup of shredded cheddar cheese. Once your chicken is done add the chicken to the mix.


Prepare the tortillas.


Take your tortillas and cut them into sections. You want to evenly cut them into fourths.


*Preparing the casserole dish.


In your casserole dish pour a thin layer of the King Ranch Chicken mix in to the bottom of the dish. Then place a single layer of tortillas on top of the sauce. Repeat this process over and over until the casserole dish is full.


Bake the King Ranch Chicken.


Cover your casserole dish with foil and bake it for 20 minutes. Pull your casserole dish out of the oven. Uncover the dish and sprinkle shredded cheddar cheese on the King Ranch Chicken. Then place back in the oven for 10 more minutes. Remove the King Ranch Chicken and let it stand for 10 minutes.






Shared by Christy


I use one package of chicken breast, boil with onion and salt till completely cooked, drain water, add one can of cream of mushroom soup, one can cream of chicken soup, one can of rotel, and one cup milk and seasonings (salt, pepper, tony's creole seasoning). Bring to a boil. in meantime spray casserole dish with Pam, layer corn tortillas on the bottom of dish, add chicken mixture on top of tortillas, cover with another layer of corn tortillas. top with cheese (i use mexican blend). put in 350 degree oven and heat till cheese is completely melted about 20 minutes.





Dianne's family has been in Texas since 1831.  Her great-great-great-great grandmother was one of the founders of the Lonesome Dove Baptist Church! Here's the recipe that she shared with us. 



Shared by Dianne 


1 1/2 lbs. chicken, without skin and bones

4 tsp. lime juice

1/4 c. olive oil

3 cloves garlic, minced

4 Tbsp.butter

1/2 onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

1 10-oz. can of Ro-Tel tomatoes, drained

4 tsp. chili powder

1 tsp.cumin

1 c. chicken broth

2 Tbsp.flour

1/2 tsp. cayenne pepper

1/2 c. half and half

1/3 c. sour cream

1/2 c. cilantro, chopped

3 c. grated pepper jack and cheddar cheese

10 corn tortillas

Salt and pepper to taste.


1. Season the chicken with lime juice, 2 tsp. chili powder and a dash of salt. In a skillet heated to medium, cook the chicken in the olive oil on each side for about 10 minutes.


2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Salt & pepper to taste.


3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.


4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of chili powder, and cook for 1 minute.


5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel - cover the pot, and simmer for about 15 minutes, stirring occasionally.


6. Uncover the pot, and add the sour cream, 2 tsp. lime juice and 1/4 c. cilantro, and add salt and pepper to taste. Turn off heat.


7. Preheat the oven to 350 degrees.


8. Heat the tortillas to soften. Easily done in microwave for 10-20 seconds between damp paper towels..

9. Ladle 1/2 cup of the sauce onto the bottom of an 11” x 7” baking pan.


10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.


11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1-1/2 c. grated cheese.


12. Repeat the layering, leaving the cheese layer on top.


13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute.


Serve with guacamole, sour cream, more chopped cilantro, jalapenos and tortilla chips!!




Thanks so much for sharing ladies - look forward to trying them all!