Texas King Ranch Chicken


  • Cooking spray for dish
  • 1 tbsp. extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 green and rex bell pepper chopped
  • 2 cloves garlic, minced
  • 1 (10.5-oz.) can Campbell cream of chicken soup
  • 1 (10.5-oz.) can Campbell cream of mushroom soup
  • 1 (10-oz.) can Ro-Tel
  • 3 c. rotisserie chicken original HEB shred.
  • 2 tsp. chili powder
  • 1/2 tsp. cumin
  • Kosher salt
  • Freshly ground black pepper
  • 18 corn tortillas
  • 1 1/2 c. shredded cheddar
  • 1 1/2 c. shredded Monterey jack
  • Freshly chopped cilantro, for garnish


Preheat oven to 350o. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onion and bell peppers and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat. Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese. Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes. Garnish with cilantro pico and jalapeno before serving