American · Dinner
Texas King Ranch Chicken Casserole Bake
Texas mid-century casserole tradition reading shredded chicken layered with corn tortillas, poblano, tomato, and a creamy spiced sauce, topped with sharp cheddar and Monterey Jack and baked until bubbling for the Lone Star State weeknight comfort meal.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
32gFat
48gCarbs
7gSugar
6gFiber
875mgSodium
115mgChol
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Instructions
1
Prep
Heat oven to 375F (190C). Cut chicken breasts in half horizontally. Halve poblanos, remove seeds. Dice tomatoes. Finely chop onion. Mince garlic. Grate cheeses and mix. Pick cilantro. Tear 6 tortillas into pieces.
2
Char
Heat 2 tbsp olive oil in a heavy skillet over medium-high for 2 minutes. Char poblano halves skin-side down 5 minutes until blackened in patches. Cool, peel skin, chop flesh.
3
Poach
Add 1.2 cups water and 0.5 tsp salt to the skillet, bring to a simmer. Poach chicken 12–14 minutes until cooked through. Shred with two forks.
4
Build 1
Wipe skillet clean. Melt butter over medium 60 seconds. Add onion 3–4 minutes until softened. Add garlic, cumin, chili powder, paprika, cayenne, and remaining 2 tbsp olive oil, cook 60 seconds until fragrant.
5
Build 2
Stir tomato paste 60 seconds until brick red. Sprinkle flour and stir 90 seconds until pale gold. Whisk in stock and milk over medium 3–4 minutes until creamy and thickened.
6
Build 3
Fold shredded chicken, poblano, tomato, 1 tsp salt, and black pepper into sauce off heat. Stir half the torn tortillas through. Layer half chicken mix, half cheese, remaining tortillas, remaining chicken, and cheese into a medium baking dish.
7
Bake and plate
Bake 24–26 minutes until cheese melts and bubbles at the edges. Rest 5 minutes, scatter cilantro over top, serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken breast
- 10 small corn tortillas
- 240g (8.5 oz) poblano pepper
- 300g (10.6 oz) ripe tomato
- 80g (2.8 oz) sharp cheddar
- 80g (2.8 oz) Monterey Jack
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 1/4 cup extra-virgin olive oil
- 40g (1.4 oz) unsalted butter
- 40g (1.4 oz) all-purpose flour
- 360ml (1 1/2 cup) chicken stock
- 240ml (1 cup) whole milk
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (small handful) cilantro
- 2 lime wedges