king ranch chicken tacos recipe

Written BySheba G Updated On
king ranch chicken tacos recipe
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The Best king ranch chicken tacos recipe

I have been making King Ranch Chicken Tacos for my family for years, and they are always a hit. The dish originated in the 1950s at the King Ranch in Texas, where it was served as a casserole-style meal.

The combination of chicken, cream of mushroom soup, and shredded cheese is a game-changer. My kids love helping me make the tortillas from scratch, and my husband enjoys the flavorful filling.

This recipe is perfect for a weeknight dinner or a special occasion. I like to serve it with a side of mixed greens salad or roasted vegetables to balance out the richness of the dish.

The key to this recipe is cooking the chicken in the oven with the cream of mushroom soup mixture, which creates a tender and juicy texture. It’s also a great way to use up leftover ingredients and get creative with your meals.

My family loves this recipe so much that we’ve even started serving it at our annual family gatherings.

King Ranch Chicken Tacos

King Ranch Chicken Tacos

4.5 from 726 votes

King Ranch Chicken Tacos are a flavorful and hearty dish featuring tender chicken in a creamy, spicy sauce, served on crispy tostadas with fresh toppings. This recipe combines the rich flavors of ranchero sauce, cheese, and vegetables for a satisfying meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken and Sauce

1 lb boneless, skinless chicken breasts
1 can (10 oz) diced tomatoes with green chiles
1 can (8 oz) tomato sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1/2 cup sour cream

For the Tostadas

8 small corn tortillas
Vegetable oil for frying

For Toppings

1 cup shredded lettuce
1/2 cup chopped tomatoes
1/2 cup chopped cilantro
1/2 cup crumbled queso fresco
1/2 cup sliced avocado

For the Ranch Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp lime juice
1 tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Season chicken breasts with salt, black pepper, cumin, chili powder, and paprika.
2Heat olive oil in a large skillet over medium-high heat.
3Add chicken and cook until browned and cooked through, about 6-7 minutes per side.
4Remove chicken from skillet and shred with two forks.
Set aside.
5In the same skillet, add chopped onion and garlic.
6Cook until softened, about 3-4 minutes.
7Add diced tomatoes with green chiles, tomato sauce, and red pepper flakes if using.
8Stir well and bring to a simmer.
9Reduce heat to medium-low and let the sauce cook for 5-7 minutes, until slightly thickened.
10Stir in shredded cheddar and Monterey Jack cheeses until melted and creamy.
11Add shredded chicken back into the skillet and mix well to combine.
12Cook for an additional 2-3 minutes until the chicken is heated through and the sauce is well combined.
13While the chicken mixture is cooking, prepare the tostadas.
14Using a tortilla press, press each corn tortilla until flat.
15Heat about 1 inch of vegetable oil in a deep fryer or large pot to 350°F.
16Fry each tortilla for about 10-15 seconds on each side, until golden and crispy.
17Remove with tongs and drain on paper towels.
18To make the ranch dressing, combine mayonnaise, sour cream, lime juice, chopped cilantro, garlic powder, onion powder, salt, and black pepper in a bowl.
19Mix well until smooth and creamy.
20To assemble the tacos, spread a generous amount of the ranch dressing onto each tostada.
21Top with a spoonful of the chicken mixture, ensuring each tostada is evenly covered.
22Sprinkle with shredded lettuce, chopped tomatoes, chopped cilantro, crumbled queso fresco, and sliced avocado.
23Serve immediately while the tostadas are still crispy.
24Enjoy your King Ranch Chicken Tacos with additional ranch dressing on the side if desired.

🔧Equipment

Large skillet
Bowl
Tortilla press
Deep fryer or large pot for frying
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the spiciness by adding more or less red pepper flakes. For a healthier option, consider baking the tostadas in the oven instead of frying.

Watch Video Of How King Ranch Chicken Tacos Works

This King Ranch Chicken Tacos recipe is always a good idea for any occasion because it’s easy to make, delicious, and customizable to your family’s tastes.

You can serve it as a main course or as part of a buffet-style meal.

For storage ideas, consider freezing individual portions of the filling mixture for future meals or storing leftover tortillas in an airtight container for up to 3 days.

❓ Frequently Asked Questions About King Ranch Chicken Tacos

Q1: What is King Ranch Chicken?

King Ranch Chicken is a popular Tex-Mex dish that originated in the 1950s at the King Ranch in Texas. It typically consists of shredded or diced chicken cooked in a creamy sauce made with cream of mushroom soup, served over tortillas or in a casserole.

Q2: What type of chicken should I use for this recipe?

You can use boneless, skinless chicken breasts or thighs for this recipe. If you prefer white meat, you can also use chicken breast tenders or strips.

Q3: Can I make this recipe without cream of mushroom soup?

While cream of mushroom soup is an essential ingredient in traditional King Ranch Chicken, you can substitute it with other ingredients like sour cream, Greek yogurt, or even homemade bechamel sauce.

Q4: How do I store leftover King Ranch Chicken?

You can store leftover King Ranch Chicken in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat it in the oven or on the stovetop until warm and bubbly.

Q5: Can I make this recipe ahead of time?

You can prepare the filling mixture ahead of time and store it in the refrigerator for up to 24 hours before assembling and serving the tacos.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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