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A tasty, stepped-up alternative to the famous stand-by, King Ranch Chicken. This dish stands out by using roasted poblano and jalapeno peppers. You also won't find any tomatoes in here. But trust me--you won't miss them!

Recipe Summary

prep:
35 mins
cook:
1 hr 5 mins
additional:
5 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet.

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  • Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool.

  • Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat.

  • Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese.

  • Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.

Nutrition Facts

437 calories; protein 35.3g; carbohydrates 19g; fat 24.2g; cholesterol 107.2mg; sodium 596.1mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
10/22/2011
Do not use salt the soups should have enough salt and if you've used a chicken that was well seasoned with salt when boiled or cooked just omit the extra salt! I cut my corn tortillas into triangle small pie shapes. I don't use the reduced-fat soups either I just use the regular full force soups. You can use cream of mushroom in this instead of cream of celery. Read More
(4)

Most helpful critical review

Rating: 3 stars
10/16/2015
This was good. It had just enough heat that my hubby and I liked it but it wasn't too spicy for my 3 year old. I skipped the salt and substituted the pablanos for Anaheim peppers and jack cheese for Kroger hot pepper cheese. Next time I make this I will also skip the celery we didn't like the random crunch. Not really a weeknight meal considering all the prep between shredding the chicken and baking the peppers but if you're looking for a tasty Sunday night dinner this is it. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/22/2011
Do not use salt the soups should have enough salt and if you've used a chicken that was well seasoned with salt when boiled or cooked just omit the extra salt! I cut my corn tortillas into triangle small pie shapes. I don't use the reduced-fat soups either I just use the regular full force soups. You can use cream of mushroom in this instead of cream of celery. Read More
(4)
Rating: 5 stars
04/25/2017
Really tasty and a keeper recipe in our house. I had a slight chili powder oops so I added another can of cream of chicken soup, a bit more broth and extra chicken to compensate. Note to self - be careful with the chili powder. We're not big salt eaters so this was a little bit salty for us. Next time I make it I will be sure I use low sodium soups and chicken broth. Because I hate to debone, I also used the rotisserie chicken breast that's already been deboned from warehouse big box store. I find this to be a good recipe as is and also a good base for any personal preference you would like to incorporate. Read More
(2)
Rating: 5 stars
04/06/2016
Absolutely delicious! A hit with everyone at dinner. I've always been ambivalent about King Ranch Casserole but the addition of roasted peppers really took it over the top! Read More
(1)
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Rating: 3 stars
10/15/2015
This was good. It had just enough heat that my hubby and I liked it but it wasn't too spicy for my 3 year old. I skipped the salt and substituted the pablanos for Anaheim peppers and jack cheese for Kroger hot pepper cheese. Next time I make this I will also skip the celery we didn't like the random crunch. Not really a weeknight meal considering all the prep between shredding the chicken and baking the peppers but if you're looking for a tasty Sunday night dinner this is it. Read More