Queen Ranch Chicken

Queen Ranch Chicken

Meagan Siddiqui

"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!"
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Ingredients

1 h 45 m servings 437 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  4. 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.
  5. 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.
  6. 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.

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Reviews

Read all reviews 3
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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 tr...

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!

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 chees...

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