Recipe: King Ranchilada

Every now and then I get the crazy idea that I want to make up a recipe. It doesn’t happen often and doesn’t often end well. But, I really like this weird combo of Chicken Enchiladas and King Ranch Casserole I make. Let’s call it King Ranchilada, shall we?

I usually just throw it together without paying attention to amounts, but I tried this time since I wanted to blog about it. The thing about this recipe is that it can be upsized, downsized, or altered for your own taste very easily.


  • 1 store-bought rotisserie chicken (whatever flavor, but I like the mesquite smoked)
  • 1 10 oz. can of cream of poblano soup
  • 16 oz. of sour cream
  • 4-6 cups of shredded cheese (your favorite, but I use Monterrey Jack and Cheddar)
  • 12 or so Corn tortillas


  • Remove the skin from the chicken, shred the meat
  • Combine the sour cream, 4 cups of cheese, and soup in a bowl and mix until combined.
  • Spray a large pan with Pam so the cheesy goodness won’t stick so much
  • Plop a couple of tablespoons of the filling on the bottom of the pan so the tortillas won’t get hard during baking
  • Lay down your first layer of tortillas (3 tortillas per row, 3 rows per layer)
  • Spread half the sour cream mixture on the entire layer
  • Spread half of the shredded chicken on top of the sour cream mixture
  • Place 9 more tortillas on top
  • Spread the remaining sour cream mixture on tortilla layer
  • Spread the remaining chicken on top of sour cream mixture
  • Rip up two tortillas and sort of sprinkle them on top of the chicken
  • Spread remaining cheese on top
  • Cover with foil
  • Bake at 400F for 20 minutes, remove foil and bake for 20 more minutes

Makes 12 servings

The amount of cheese you use and the way you layer the tortillas is totally up to you. You can make it thicker, you can use more or fewer tortillas. This is really just a recipe that you make to your particular tastes. You can also make this as a rolled enchilada, but the layering is way easier.

Photographic evidence of the yum.


I would love to hear if you make this recipe, especially if you like it. Maybe not as much if you *don’t* like it?

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  1. That looks delicious! But I’m thinking cream of poblano is a TX thing. Never seen it here. Although I’d probably use it as a substitute for every cream of whatever!

    1. I will totally send you a can. Campbells makes some too, I wonder if you could ask your store for it?

  2. It is so good it makes ya want to slap your momma. Stop Sherry, not so hard, child. Thanks for posting, cant wait to make it. This is worth making for sure!

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