Thursday, August 11, 2011

King Ranch Chicken

I originally wasn't planning on posting this recipe, but it turned out so well, and talking to friends I was surprised at the amount of people who don't know about King Ranch Chicken, and that is just a shame.  I apologize for the lack of pictures, but when I make this again some time down the road, I will post more pictures. 

Growing up I never much cared for King Ranch Chicken because I thought it had too many onions and the textures were just off, but this version I love.  I didn't even have to ask Raymond for his opinion of this one.  He told me it was the best meal I have made for him since we have been married.  My heart smiled.  :-)


1 1/2 lb chicken breasts
4 teaspoons lime juice, divided
3 tbs of olive oil
3 cloves garlic, minced
1/2 onion, diced
1 c. bell pepper, diced (I used a mix of red, and yellow, but any will work)
2 Serrano peppers (or substitute jalapenos depending on your taste)
1 10oz can Ro-Tel tomatoes
4 tsp chili powder, divided
1 tsp cumin
1 c. chicken broth
2 1/2 tbs flour
1/2 tsp cayenne pepper
1/2 c. milk
1/3 c. Greek yogurt
2 c. shredded cheddar cheese
10 corn tortilla's
salt & pepper


Season the chicken with 2 teaspoons lime juice, 2 teaspoons of chili powder, and a pinch of salt.  Let sit for about 30 minutes.

Heat the olive oil in a skillet over medium heat and cook the chicken on each side for about 9 minutes.

When the chicken is done let it rest in a foil bag for about 5-10 minutes, then shred with a fork, taste for salt and pepper, and set aside.

Using the drippings in the skillet from the chicken add the onions and peppers and cook for about 7 minutes. 

Add the garlic and cook for about 2 minutes.

Add the flour, cumin, cayenne pepper, and 2 tsp of chili powder and cook for 1 minute longer.

Reduce the heat to low, add the chicken broth and cook until the mixture is thickened (5 min). 

Stir in the milk and Ro-Tel, cover the pot, and simmer for about 15 minutes, stirring occasionally.

Add the Greek yogurt, 2 teaspoons of lime juice, salt and pepper to taste, and turn off the heat. 

Preheat the oven to 350 degrees while you assemble the casserole.

Heat up the corn tortilla's. 

Layer 1/2 c. of the sauce onto the bottom of an 11x7 baking pan.

Layer half of the tortillas on top of the sauce, ripping some into strips to fill any gaps.

Sprinkle half of the chicken on top of the tortillas.

Add half of the remaining sauce on top of the chicken.

Sprinkle about 1c. of grated cheese on top of the sauce.

Repeat the layering starting with the tortilla's, then chicken, then sauce, and ending with the layer of cheese.

Cook uncovered for 30 minutes or until brown and bubbling.


This meal was delicious and I really think you should make it.  It does take a little bit of effort, but it's really not too much, and it is completely worth it!

Makes 6-8 servings.

Amanda's Tips:
Some people like to heat up their corn tortilla's by soaking them really quick in chicken broth, however the easy way I do this is get two paper towels and wet them, place the tortilla's in between, and zap in the microwave for about 20 seconds.  It works just fine for me, and saves my husband from having to clean another pot.

Recipe adapted from Homesick Texan