Today’s King Ranch Tex-Mex Chicken Casserole is a delightful meal, perfect for the upcoming cooler days. This casserole and other comfort foods will keep us warm and satisfied all season long.
The original recipe uses canned cream of chicken soup and cream of mushroom soup which usually contain gluten. In this recipe you make your own chicken base for the sauce and then add sliced mushrooms for flavor and texture.
L: Assembled and ready to bake R: hot from the oven
The creamy sauce is sandwiched between layers of gluten-free corn tortillas that add lovely corn flavor and a little more texture to the dish. The chili powder, cumin, and green chiles give it some heat and a burst of Tex-Mex flavor.
The use of the word “ranch” in the title might have you thinking the recipe contains ranch dressing, but this one is named for a ranch in Texas. There is always discussion about the recipe’s origins, but never any doubt that it is delicious and easy to make.
The unexpected ingredient in this recipe is the corn nuts on top. A couple of years ago I had a meal at a restaurant in Sacramento, and was served a Mexican dish that came with corn nuts. I was excited by the incredible crunchiness and texture and couldn’t wait to use them in my own kitchen! I hope you enjoy the surprise crunch with the creamy casserole.
This casserole takes advantage of common pantry ingredients and pre-cooked chicken making it a weeknight meal that you can get on the table fairly quickly. You can roast your own chicken ahead of time, use a rotisserie chicken from the grocery store, or repurpose leftovers from another dinner.
I really hope you love my version of King Ranch Tex-Mex Chicken Casserole and that it makes you and your whole family happy! Have a wonderful weekend everyone!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients for King Ranch Tex-Mex Chicken Casserole:
- Butter, onion, red bell peppers, poblano, mushrooms, garlic,
- GF all-purpose flour, milk, chicken broth, tomatoes, green chiles,
- Chili powder, chipotle, cumin, cheddar, Monterey Jack,
- Corn tortillas, cooked chicken, sour cream, cilantro, chives,
- Corn nuts (optional)
PRO Tip:
Be sure the corn tortillas you use are gluten-free – many varieties have wheat added to increase their flexibility. Read the labels carefully.
How to make King Ranch Tex-Mex Chicken Casserole:
- Oil a 9×13-inch (23×33 cm) baking dish. Sauté the onions, bell peppers, poblanos, and mushrooms until softened. Add garlic, the sprinkle with flour and stir to coat the vegetables.
- Slowly add the milk and chicken broth, whisking so there are no lumps. Simmer 5 minutes until thickened. Add the tomatoes, chiles, chili powder, chipotle, cumin, salt and pepper and remove from the heat.
- Toss the two cheeses together in a bowl and set aside.
- Layer 1/3 of the tortillas, 1/3 of the sauce, 1/2 of the chicken, 1/3 of the cheese, 1/3 more tortillas, 1/3 of the sauce, remaining chicken, 1/3 of the cheese. Finish with the last of the tortillas, remaining sauce, and sprinkle the top with remaining cheese.
- Bake at 350°F (180°C) about 30 minutes until heated through, bubbling around the edges, and the cheese is melted. Let sit 5 minutes then scoop servings out. Top with sour cream, cilantro, chives, and corn nuts if using.
PRO Tip:
An unexpected ingredient is the corn nuts which add incredible crunchiness and texture! I hope you enjoy the surprise crunch with this cheesy casserole.
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Be sure the corn tortillas you use are gluten-free – many varieties have wheat added to increase their flexibility! Read the labels carefully.
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
King Ranch Tex-Mex Chicken Casserole (GF)
Today’s King Ranch Tex-Mex Chicken Casserole is a delightful meal, perfect for the upcoming cooler days. This casserole and other comfort foods will keep us warm and filled all season long.
Ingredients
- 3 tbsp butter
- 1 onion, chopped
- 2 red bell peppers, seeded and chopped
- 1 poblano, seeded and chopped, optional
- 8 oz (227g) mushrooms, sliced thickly
- 2 cloves garlic, minced
- 1/4 cup (30g*) gluten-free all-purpose flour blend* or all-purpose flour
- 1-1/2 cups (355 ml) milk or half and half
- 1-1/2 cups (355 ml) gluten-free chicken broth
- 1 (15 oz; 425g) can chopped tomatoes
- 2 tsp chopped mild green chiles, preferably Hatch brand
- 1 tbsp chili powder
- 1/2 tsp ground chipotle, optional
- 1/2 to 1 tsp ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 cup (113g) shredded cheddar cheese
- 1 cup (113g) shredded Monterey Jack or Pepper Jack cheese
- 12 to 18 gluten-free corn tortillas
- 4 cups (946 ml) cooked shredded or cubed chicken
- Sour cream, optional
- Fresh cilantro sprigs, for garnishing
- Chopped chives, for garnishing
- Corn nuts, optional for garnishing
Instructions
1. Preheat the oven to 350°F (180°C). Oil a 9x13-inch (23x33 cm) baking pan.
2. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, poblanos, and mushrooms, and cook, stirring often, until the onions are softened. Stir in the garlic and continue cooking another minute. Sprinkle the flour blend into the pan, stirring to fully coat the vegetables. Slowly pour in the milk and chicken stock, whisking so there are no lumps in the sauce. Simmer about 5 minutes until thickened, whisking often. Add the tomatoes, chiles, chili powder, chipotle, cumin, and a pinch each of salt and pepper or to taste. Remove from the heat.
3. Toss the two shredded cheeses together in a separate bowl.
4. Assemble the Casserole: Layer 4 to 6 of the tortillas in the bottom of the oiled baking pan, overlapping them, to cover the surface. Spread 1/3 of the sauce over the tortillas, top with half the chicken and 1/3 of the cheese. Add another layer of 4 to 6 more tortillas, another 1/3 of the sauce, remaining chicken, and 1/3 of the cheese. Finish with another layer of 4 to 6 tortillas, the remaining sauce, and then sprinkle the top with the remaining cheese.
5. Bake until the casserole is heated through, bubbling around the edges, and the cheese has melted, about 25 to 30 minutes. Remove from the oven and let sit for 5 minutes before scooping out servings. Add a dollop of sour cream to the top if desired. Add the cilantro and sprinkle the chopped chives over each serving. Garnish with Corn Nuts for a nice crunch if you want.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe on Delish
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 364mgCarbohydrates: 38gFiber: 4gSugar: 3gProtein: 10g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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