Bringing The Family Back to The Table

King Ranch Chicken Enchiladas

King Ranch Chicken Enchiladas

The King Ranch is the largest ranch in the US.  The ranch covers more than 825,000 acres in South Texas.  The history of the ranch is around the cattle and oil industry.  The casserole was originally made on the ranch to feed ranch hands and roustabouts.

King Ranch Chicken Enchilada Recipe- Texas Family Kitchen

I was raised to make Chicken Enchiladas de Verde.  Yes, that is Green Chicken Enchiladas.  These were made with Tomatillos.  This is a very detailed process of steaming and peeling, then chopping the tomatillos.  After becoming a mother, I found a short cut and that was to just use Rotel Tomatoes with Chilies.  Now my enchiladas were pink.  It was later during a fundraiser for a school that I ate King Ranch Casserole for the first time that I realized that my enchiladas were King Ranch Enchiladas.

King Ranch Chicken Enchiladas Recipe- Texas Family Kitchen

The recipe is not hard to make and maybe the casserole is easier to make but the taste is so good that people remember it.  I still have past dinner guest who swear they want to visit me to eat my enchiladas. Yes, it hurts a little to think they like my cooking better than me but they are forgiven because they like my cooking and that is an award for anyone who cooks.

King Ranch Chicken Enchiladas
 
Prep time
Cook time
Total time
 
A rich creamy chicken enchilada.
Author:
Recipe type: Traditional
Cuisine: Tex-Mex
Ingredients
  • 15 corn tortillas
  • 2 lbs chicken breast boiled and shredded
  • 1 large onion, diced
  • 3 Tbsp olive oil
  • 2 cups shredded Monterrey jack cheese
  • 1 cup sour cream
  • 2 (14 ounce) can cream of chicken soup
  • 2 can Rotel diced tomatoes and green chilies
  • 2 cups shredded cheddar cheese
  • 1 tsp Parsley and Cilantro
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare the chicken
  3. Spray a 13X9 casserole dish with cooking spray
  4. In a bowl mix onions, chicken and Jack cheese
  5. Heat some oil in a skillet
  6. Heat each tortilla, one at a time, till soft and pliable.
  7. Load each tortilla with a couple of tablespoons of chicken mixture and load in the casserole dish.
  8. Continue till the 13X9 Casserole dish is filled with the enchiladas
  9. In a bowl mix the sour cream, soup and Rotel. Mix well.
  10. Pour over Enchiladas.
  11. Sprinkle with the cheddar cheese.
  12. Sprinkle with the Parsley and Cilantro
  13. cook in the oven for 45 minutes till cheese is melted and starting to brown.

 

 

 


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