The Easy Southwestern Casserole You Have To Try

This comforting Tex-Mex casserole is super creamy and bursting with flavor. If you haven’t had the pleasure of trying King Ranch chicken casserole, consider this your invitation. The dish is a beloved Texas tradition and, while there are endless variations, this recipe is by far the easiest one yet without sacrificing flavor.

Layers of corn tortillas almost make this casserole into a Southwestern lasagna, while the tang of cream cheese and sour cream helps to balance out all the cheesiness. Diced tomatoes with green chiles, along with a jalapeño, provided just enough heat. This is a dish that’s sure to please your whole crowd.

Variations To Try

There are near-infinite ways to make this casserole your own. Here are just a few ideas:

• Substitute Monterey Jack for the cheddar cheese
• Kick up the heat by replacing the regular cream cheese with spicy jalapeño cream cheese
• Replace the red bell peppers with 2 poblano peppers
• Add crunch by using slightly crushed tortilla chips instead of corn tortillas
• Stir chopped jarred chipotle peppers in adobo sauce into the cream cheese mixture for a smokier and spicier flavor profile
• Add some chicken bouillon granules to the cream cheese mixture to mimic the flavor of cream of chicken soup

Preheat the oven to 400°F.

Arrange a rack in the top third position, about 6 inches away from the heat source.

Make the chicken mixture:

Melt the butter in a large Dutch oven over medium-high heat. Add the bell pepper, onion, and jalapeño. Cook, stirring often, until the onion softens slightly, about 6 minutes. Add the chili powder and cumin and cook, stirring often, until fragrant, about 1 minute.

Remove from the heat and stir in the cream cheese until melted and smooth, about 1 minute. Stir in the diced tomatoes and green chiles, chicken, sour cream, and salt until combined.

Assemble the casserole:

To assemble, spread 2 cups of the chicken mixture in the bottom of a 9x13-inch baking dish and top with 1/2 cup of the cheese. Place 6 of the tortillas over the cheese, overlapping as needed to fit in an even layer. Repeat layers once more with 2 cups of the chicken mixture, 1/2 cup of the cheese, and the remaining 6 tortillas. Top with remaining 3 cups chicken mixture and remaining 1 cup cheese.

Bake the casserole:

Bake until bubbling along the edges, 15 to 20 minutes. Without removing the dish, increase the oven temperature to broil. Broil until the cheese is browned in spots, 1 to 2 minutes. Let cool for 10 minutes before serving. Garnish with cilantro, if desired.

Leftovers will keep in the refrigerator for up to 4 days.

Love the recipe? Leave us stars and a comment below!