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Usually, I try to not share any dinner recipes during the summer that require the oven. Nobody wants a hot house from cooking dinner in the oven. However, I had to share this recipe now for king ranch chicken without soup from a can in it.
This recipe ready to be posted on the blog for 2 months now, but just haven’t gotten around to sharing it. With all I had going on in my life with work, family, and my dad sick with cancer – I wasn’t quite as organized as I normally was. So this recipe kind of got lost, but I am so excited to share it now even if it bakes in the oven.
I love king ranch chicken. It’s like a nice creamy chicken enchilada casserole that is full of flavor. It also uses a can of cream of chicken soup. This recipe does not! You make your own creamy base with using butter, onion, spices, flour, and chicken broth. Then it also gets some green chilies, Rotel, and sour cream mixed in for more flavor and creaminess.
My family LOVED this king ranch chicken made without soup and it will be a regular that I make for sure. It is so full of flavor and I love the creamy base is prepared from scratch.
No Cream of Soup King Ranch Chicken
Description
- 6 Tbsp butter
- 1/2 chopped yellow onion
- 3 garlic cloves, minced
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp kosher salt
- freshly ground black pepper to taste
- ¼ cup flour
- 1 (14.5 oz) can chicken broth
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can Mild Rotel Tomatoes, drained
- 1 ½ cups light sour cream
- 3 cups cooked diced chicken
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 21 corn tortillas, cut into halves
Ingredients
- Preheat oven to 375. Lightly spray a 9×13 baking dish with cooking spray and set aside.
In a large skillet over medium heat, melt butter. Add in the onion and sauté 10 minutes or until softened. Add in the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute. - Sprinkle flour over the onion mixture, stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat.
- Add green chilies, Rotel tomatoes, and sour cream and stir to combine. Add chicken and mix together.
Place a single layer of 1/3 of the tortilla halves (slightly overlapping) to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Sprinkle with 1/3 of the cheeses. Repeat layers 2 more times. - Cover with oil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 10 minutes before serving. Serves 8.
Recipes adapted from Charlotte Shares.
