Ranch House "Chickenchilada"
A hearty, cheesy casserole combining tender chicken, creamy soups, and spicy peppers layered with tortillas and cheeses, perfect for comforting family dinners.
Ingredients
- 1 can cream of chicken soup ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 medium onion, grated ⓘ
- 1/2 cup white wine ⓘ
- 12 soft corn tortillas, shredded ⓘ
- 7 ounces jalapeno peppers, chopped ⓘ
- 1 pound Cheddar cheese or Colby sharp, grated ⓘ
- 1 pound Monterey Jack cheese, grated ⓘ
- 6 chicken breasts, cooked, boned and chopped ⓘ
Instructions
- Combine the cream of chicken soup, cream of mushroom soup, grated onion, and white wine in a bowl.
- In an 11 1/2 x 7 1/2-inch greased Pyrex baking dish, layer the tortillas, soup mixture, chopped jalapeno peppers, grated cheeses, and cooked, chopped chicken.
- Repeat layers as desired, ending with a layer of cheese on top.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of white wine. You can substitute the chicken with shredded rotisserie chicken for a quicker option. If you prefer a spicier dish, use fresh chopped jalapenos or add a dash of cayenne pepper. To save time, prepare the layers ahead and refrigerate until ready to bake. This recipe is reminiscent of Chicken Sopa (Mexican) with its comforting layers.
Serving Suggestions
Serve your Ranch House 'Chickenchilada' with a side of Mexican rice or a fresh green salad for a complete meal. Top with sour cream or guacamole for added flavor. This dish pairs beautifully with Cheese-N-Chicken Enchiladas for a delightful Mexican-inspired dinner. Garnish with chopped cilantro for freshness and color.
Storage & Reheating
Store leftover Ranch House 'Chickenchilada' in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Ranch House "Chickenchilada" contains roughly 842 calories, with 27g protein, 92g carbohydrates, and 38g fat. It is an excellent source of protein (54% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1301mg per serving (57% 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 assemble the layers and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and add a few extra minutes to the cooking time, as it will be cold from the fridge.
Can I use other types of cheese?
Absolutely! While Cheddar and Monterey Jack are traditional, you can experiment with other cheeses like Pepper Jack for heat or a blend of Italian cheeses for a twist. Just ensure the cheese melts well to maintain that gooey texture.
How can I make this dish vegetarian?
To make a vegetarian version, simply omit the chicken and replace it with sautéed vegetables such as bell peppers, zucchini, or mushrooms. You can also add black beans for protein and texture, making it a hearty and satisfying dish.
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).