I love making this comforting Tex-Mex casserole because it’s creamy, hearty, and full of big flavors. The combination of tender chicken, soft tortilla strips, sautéed veggies, and melted cheese creates a cozy dish that always satisfies. It’s the kind of meal I reach for when I want something warm, filling, and made from simple ingredients.
Why You’ll Love This Recipe
I like that this version skips condensed soup and uses fresh vegetables, spices, and a homemade creamy base instead. It builds flavor in layers, starting with sautéed peppers and onions, then seasoned chicken, and finally a rich sauce pulled together in the same skillet. It’s great for weeknights, potlucks, or anytime I want a Tex-Mex-inspired meal that feels both classic and fresh.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil (divided)
1 red bell pepper, diced
1 green bell pepper, diced
1 large yellow onion, diced
4 ounces baby Bella mushrooms, finely diced
1 jalapeño, seeded and diced
2 teaspoons salt (divided)
1 pound chicken breast, diced into ½-inch pieces
½ teaspoon black pepper
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
2 tablespoons flour
1 cup chicken broth
1 can (10 ounces) Ro-Tel, drained
1 can (4 ounces) diced green chiles, drained
½ cup sour cream
12 corn tortillas, sliced into ½-inch strips
2 cups shredded cheddar cheese (divided)
fresh cilantro for garnish
Directions
Preheat oven to 400°F.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced bell peppers, onion, mushrooms, jalapeño, and 1 teaspoon salt. Cook for about 10 minutes, stirring often, until the vegetables soften and any excess liquid evaporates. Transfer the mixture to a 9×13 casserole dish.
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced chicken, remaining salt, black pepper, garlic, cumin, chili powder, and oregano. Cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked.
Sprinkle flour over the chicken and stir to coat. Cook for 1–2 minutes.
Slowly pour in the chicken broth. Bring to a boil, then lower the heat and let it simmer for 3–5 minutes until thickened.
Stir in the Ro-Tel, green chiles, and sour cream until well combined.
Pour the chicken mixture into the casserole dish with the vegetables. Add the tortilla strips and 1 cup of cheddar cheese. Gently mix everything together and spread evenly.
Sprinkle the remaining 1 cup of cheese on top.
Bake uncovered for 15 minutes, or until the cheese is melted, bubbly, and lightly browned. Let rest for 5–10 minutes before serving. Garnish with cilantro.
Servings And Timing
This casserole serves 8 people.
Total time is about 1 hour: around 25 minutes of prep and stovetop cooking, plus 15 minutes of baking and a short rest time.
Variations
For extra creaminess, I sometimes add an additional ¼ cup sour cream to the filling.
If I want more heat, I leave some jalapeño seeds in or add a pinch of cayenne or chipotle powder.
When I’m short on time, I use 3–4 cups of shredded rotisserie chicken and skip cooking raw chicken.
Flour tortillas can be used instead of corn tortillas, though the texture becomes softer and less crisp.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I microwave individual portions or warm them in the oven at 350°F for about 10 minutes if I want to bring back a bit of crispness.
FAQs
Can I use chicken thighs instead of chicken breast?
I often swap chicken thighs for chicken breast, and it works perfectly. They add extra flavor and stay tender.
Can I make the casserole ahead of time?
I assemble the casserole up to a day in advance, cover it, refrigerate it, and bake when needed. I just add a few extra minutes of baking time.
Can this recipe be made spicier?
Yes. I increase the spice by adding jalapeño seeds, extra chili powder, or a pinch of cayenne.
Can I freeze leftovers?
Yes. I freeze portions in airtight containers. When I’m ready to eat them, I thaw overnight in the fridge and reheat in the microwave or oven.
What side dishes pair well with this casserole?
I like serving it with a simple green salad, Mexican rice, or tortilla chips with salsa for extra crunch.
Conclusion
This King Ranch Chicken Casserole is one of my favorite comfort dishes. It’s creamy, flavorful, hearty, and easy to prepare with everyday ingredients. Whenever I crave a warm and satisfying Tex-Mex dinner, this recipe delivers every time.
A creamy, cheesy Tex-Mex casserole layered with seasoned chicken, sautéed vegetables, tortilla strips, and melted cheddar, all baked to bubbly perfection without using canned soup.
Total Time:1 hour
Yield:8 servings
Ingredients
2 tablespoons olive oil (divided)
1 red bell pepper, diced
1 green bell pepper, diced
1 large yellow onion, diced
4 ounces baby Bella mushrooms, finely diced
1 jalapeño, seeded and diced
2 teaspoons salt (divided)
1 pound chicken breast, diced into ½-inch pieces
½ teaspoon black pepper
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
2 tablespoons flour
1 cup chicken broth
1 can (10 ounces) Ro-Tel, drained
1 can (4 ounces) diced green chiles, drained
½ cup sour cream
12 corn tortillas, sliced into ½-inch strips
2 cups shredded cheddar cheese (divided)
Fresh cilantro for garnish
Instructions
Preheat oven to 400°F (200°C).
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion, mushrooms, jalapeño, and 1 teaspoon salt. Cook for about 10 minutes, stirring often, until vegetables soften. Transfer to a 9×13 inch casserole dish.
Add remaining olive oil to the skillet. Add chicken, remaining salt, black pepper, garlic, cumin, chili powder, and oregano. Cook for 8–10 minutes until chicken is cooked through.
Sprinkle flour over the chicken and stir to coat. Cook for 1–2 minutes.
Slowly pour in chicken broth and bring to a boil. Reduce heat and simmer for 3–5 minutes until thickened.
Stir in Ro-Tel, green chiles, and sour cream until combined.
Pour the chicken mixture into the casserole dish with vegetables. Add tortilla strips and 1 cup of cheese. Mix gently and spread evenly.
Top with remaining 1 cup cheese.
Bake uncovered for 15 minutes until cheese is melted and bubbly. Let rest for 5–10 minutes before serving. Garnish with cilantro.
Notes
Rotisserie chicken can be used for a shortcut.
Adjust spices or jalapeños to your heat preference.
Flour tortillas can be used but yield a softer texture.
Letting it rest before serving helps it set and enhances flavor.
