King Ranch Chicken Casserole


For the Sauce:

  • 3 tbsp Butter
  • 2 Cloves Garlic
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Cumin
  • 2 tbsp Flour
  • 3/4 cup Chicken Broth
  • 1/2 cup Milk
  • 2 1/2 tbsp. Sour Cream
  • 1/4 tsp Black Pepper
  • Salt to taste

For the Filling:

  • 2 tbsp Butter
  • 1 Small Yellow Onion, peeled and chopped
  • 1 Green Bell Pepper, cored, seeded and chopped
  • 1/4 cup Roasted Chili
  • 6 oz Mushrooms, cleaned and sliced
  • 2/3 cup Canned Crushed Tomatoes
  • 16 oz John Soules Foods Pulled Chicken, thawed

For Layering:

  • 18 Corn Tortillas
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/4 cup Green Onion, thinly sliced


Preheat oven to 350˚F.

Coat an 11″ x 7″ baking dish with Nonstick spray, set aside.

For the Sauce:

Melt butter in a medium heavy skillet over medium high heat. Add garlic, cayenne pepper, and cumin, cook for 1 min. Blend in flour, add milk and chicken broth. Cook this mixture stirring constantly until thickened and smooth. Add the sour cream, season with salt and pepper. Set aside.

For the Filling:

Melt butter in a large skillet over medium heat. Add onions, green bell pepper, green chili, mushrooms, and tomatoes. Cook for 6 to 8 mins., or until vegetables are soft. Add the John Soules Pulled Chicken and cook an additional 2 mins. Set aside.


Arrange 6 tortillas on the bottom of the baking dish. Layer 1/2 of the Chicken filling mix on top of the tortillas, then spread 1/2 the sauce on top of the filling, then sprinkle 1/2 of the cheese on top of the sauce. Repeat this process for another layer. Then top with 6 more tortillas, sprinkle with the remaining cheese and the green onions. Bake uncovered in the oven for 30 minutes or until bubbling and the cheese begins to brown. Remove from oven and allow to sit for 5 to 10 minutes before cutting and serving.