King Ranch Chicken (Enchilada Pie)
A hearty Mexican-inspired casserole featuring seasoned chicken or beef, layered with tortillas, cheese, and flavorful sauce, perfect for family dinners or gatherings.
Ingredients
- 1 small hen or large fryer or 2 lb. ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium bell pepper, chopped ⓘ
- 1/2 cup chopped ripe olives
- 1 small jar pimentos, chopped or diced
- 1 package tortillas ⓘ
- 1 can cream of mushroom or cream of chicken soup ⓘ
- 1 can taco sauce ⓘ
- Salt, pepper, and chili powder to taste ⓘ
- 1/2 pound grated Cheddar cheese ⓘ
Instructions
- Boil the hen until tender, then debone and cut into small pieces.
- Mix the cooked chicken or beef with chopped onions, bell pepper, and pimentos.
- Wilt the tortillas in chicken broth reserved from boiling the hen.
- Spread a layer of tortillas in a greased 9 x 13-inch Pyrex dish.
- Add a layer of the chicken or beef mixture over the tortillas.
- Repeat layering with remaining tortillas and chicken mixture.
- Mix the cream of mushroom or chicken soup with taco sauce.
- Season the sauce with salt, pepper, and chili powder.
- Pour the sauce over the layered tortillas and meat.
- Thin the sauce with chicken broth if desired.
- Sprinkle grated Cheddar cheese over the top.
- Bake at 350°F (175°C) for 1 hour until hot and bubbly.
Tips & Substitutions
For a quicker preparation, consider using rotisserie chicken instead of boiling and deboning a hen. You can also substitute ground turkey for a leaner option. If you want to add some heat, include diced jalapeños or use spicy taco sauce. For a vegetarian version, replace the meat with black beans or sautéed vegetables. Pair this dish with a side of Pico De Diane for a fresh twist.
Serving Suggestions
Serve King Ranch Chicken hot, garnished with fresh cilantro or green onions for added flavor. It pairs beautifully with a simple green salad or tortilla chips on the side. For a complete meal, consider serving with a side of Mexican rice or refried beans. This dish also goes well with a refreshing glass of iced tea or a margarita.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of King Ranch Chicken (Enchilada Pie) contains roughly 222 calories, with 7g protein, 29g carbohydrates, and 10g fat. It is a good source of vitamin C (18% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 1145mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare King Ranch Chicken in advance by assembling the layers and covering it tightly. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I use instead of cream of mushroom soup?
If you're looking for a substitute for cream of mushroom soup, you can use cream of chicken soup or even make a homemade white sauce. For a vegetarian alternative, consider using a creamy cashew sauce or a plant-based cream soup.
Can I freeze leftovers?
Yes, you can freeze King Ranch Chicken. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).