King Ranch Chicken

Main Course

Recipe courtesy of Southern Living's What's for Supper

Serves 6

  • 4 cups chopped cooked chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10 ¾-oz.) can cream of chicken soup
  • 1 1 (10 ¾-oz.) can cream of mushroom soup
  • (10-oz.) can diced tomatoes and green chiles
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 12 (6-inch) fajita-size corn tortillas
  • 2 cups (8 oz.) shredded sharp Cheddar cheese

King Ranch Chicken

Click image to enlarge


Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and ½ cup cheese. Repeat layers twice.
Cover and cook on LOW 3½ hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

Side-Kick: Cucumber and Grape Tomato Salad
Whisk together ½ cup white balsamic vinegar and ¼ cup pepper jelly. Toss with 1 quartered and thinly sliced English cucumber, 1 quartered and thinly sliced small red onion, 4 cups loosely packed fresh arugula, 2 cups halved grape tomatoes, and 1 cup sliced yellow bell pepper.


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