Texas Ranch Chicken
Texas Ranch Chicken

This was really good!!! So good that hubby said we should “back up a day” tomorrow’s planned dinner (which is one of his favorites) and eat these leftovers! 😋😋😋

In the version I took pictures of I was rushing to get this in the oven as I got home later than expected so quickly chopped the veggies instead of really dicing them down. ⏳ They really need to be diced unless you like a very strong onion/bell pepper flavor and texture.

Here is the finished product when appropriately diced and smothered.

I’ll make with keto tortillas to make this a *lower carb* dish for me. 😁

Kid ate his (because he’s awesome), but was not a fan… Says he doesn’t like “oniony, chile” dishes. Uh oh! That’s pretty much what I gravitate toward. 🤔

Texas Ranch Chicken Recipe

  • 8 (6″) tortillas, quartered
  • 1 lb cooked shredded chicken (see my Shredded Chicken recipe)
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 (10 oz) can diced tomatoes with green chiles (DON’T DRAIN!)
  • 8 oz freshly shredded sharp Cheddar cheese
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 cup low-sodium chicken broth
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 2 Tbsp sour cream
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  1. Preheat the oven to 350 F.
  2. Heat 2 Tbsp EVOO in a large skillet over high heat on stovetop.
  3. Add diced 1 yellow onion to skillet and sauté for about 3 mins.
  4. Add diced 1 green bell pepper and sauté for about 3 mins.
  5. Add diced 1 red bell pepper and sauté for about 2 mins, until all veggies are softened.
  6. Transfer veggie mixture to a large bowl and set aside – no need to keep warm.
  7. Add 1 – 10.5 oz can condensed cream of chicken soup, 1 – 10.5 oz can condensed cream of mushroom soup, 1 – 10 oz can undrained diced tomatoes with chiles, 1 cup broth, 2 Tbsp sour cream, 2 tsp cumin, and 1/2 tsp oregano, mixing until sauce is well-combined.
  8. Spread a 4 Tbsp of sauce mixture in the bottom of a 9″ x 13″ glass baking dish.
  9. Add – evenly spread – 1/2 lb shredded chicken, 1/2 of the sauce, 4 oz shredded Cheddar cheese, and 4 tortillas.
  10. Next, layer the remaining 1/2 lb shredded chicken over the tortillas and spread all but about 3/4 cup of the remaining sauce mixture over the chicken.
  11. Top with about 1/3 of the remaining 4 oz of shredded Cheddar cheese then the remaining 4 tortillas.
  12. Spread the remaining 3/4 cup of sauce mixture over top and sprinkle with the remaining 2/3 of 4 oz of shredded Cheddar cheese.
  13. Bake about 40 mins, until bubbling.
Nutrition Facts
Servings: 8
Amount per serving 
% Daily Value*
Total Fat 15.5g20%
Saturated Fat 4.4g22%
Cholesterol 59mg20%
Sodium 492mg21%
Total Carbohydrate 37.3g14%
Dietary Fiber 6g21%
Total Sugars 7.3g 
Protein 23.5g 
Vitamin D 0mcg0%
Calcium 116mg9%
Iron 2mg12%
Potassium 646mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Texas Ranch Chicken
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