King Ranch Chicken

I received this recipe from a co-worker years ago and it has always been one of my favorites. It’s easy to make and reheats really well IF you have any leftovers.


  • corn tortillas (takes about 12)
  • 4 cups cooked and shredded chicken
  • 1 pound monterey jack cheese, shredded
  • 1 onion, chopped
  • 2 jalapeno, cleaned and chopped OR 2 cans (4 ounce) chopped green chilies
  • 1 can cream of chicken soup, undiluted
  • 1 can cream of mushroom soup, undiluted
  • chicken stock – about 1 cup


Grease bottom of 9×13 inch baking dish and line with tortillas, breaking to fit. Spread cream of chicken soup over tortillas. Top with 1/2 of the chicken, 1/2 of the onion, 1/2 of the jalapeno and 1/2 of the cheese. Pour 1/2 cup chicken stock over top. Layer tortillas again and spread with cream of mushroom soup and then top with remaining chicken, onion and jalapeno. Pour little more stock over top (between 1/4 and 1/2 cup). Sprinkle remaining cheese over top and sprinkle chili powder over cheese.

Bake at 350 degrees for 30 – 35 minutes until cheese is melted and casserole is hot and bubbling.





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