King Ranch Rolled Chicken Taco Casserole

This a variation on the traditional King Ranch casserole using fresh produce

King Ranch Rolled Chicken Taco Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 2-3

    large boneless chicken breasts, cooked and chopped in bite size pieces

  • 1

    (10¾-ounce) can cream of chicken soup

  • 1

    (10¾-ounce) can cream of mushroom soup

  • 1

    Large Beef Steak tomatoe cut into small dice

  • 4

    Fresh Hatch Green chilis - skinned and chopped

  • ½

    cup chicken stock

  • Salt and pepper to taste

  • 1

    medium onion, finely chopped

  • 2

    Tbs Taco or Enchilada seasoning

  • 6

    Burrito Grande flour tortillas

  • 3

    cups sharp cheddar chesse, grated


Cook casserole at 350 degrees F. Cook chicken breasts on medium heat in a covered saute pan along with the onions (15 minutes) Set aside and allow to cool. Seperate onion from chicken. Chop chicken into bite-sized pieces. Combine soups, chicken stock, salt and pepper and taco seasoning in bowl. Mix well. Lay out flour tortillas and fill as follows; Place a handfull of chopped chicken across the center Spread several spoonfuls of chopped green chilis and chopped tomatoes along side the chicken. Spoon a few spoonfuls of soup mixture on top of chicken. Sprinkle a few spoonfuls of chees to top. Roll tortilla to contain ingrediants leaving ends open. Repeat for remaining tortillas placing them side by side in a casserole dish. Top the tacos with remaining soup mixture, onions, green chilis and chesse. Bake in oven at 350 F for 45 minutes. Remove from oven and allow to rest for 10 minutes before serving.


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