This easy, homemade King Ranch Chicken from scratch is made without canned soup and opts instead for wholesome, good-for-you ingredients!

Healthy King Ranch Chicken from scratch

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Making healthy versions of comfort foods from everyone’s childhood is among my favorite cooking challenges (see Chicken Alfredo Bake).

This healthy King Ranch chicken is my latest lightened-up love.

Made with just one pan, this sped-up skillet version of the original King Ranch chicken recipe offers lean protein, fresh veggies, and plenty of Tex-Mex comfort with less fat and fewer calories (like my favorite Taco Skillet).

Added bonus: if you hustle, this recipe is ready in 30 minutes or less.

a skillet of king ranch chicken recipe healthy with avocados and greek yogurt on top

What is King Ranch Chicken?

The name “King Ranch chicken” is an ode to King Ranch, a large ranch in Texas. However, the recipe and the ranch don’t seem to have any connection to each other historically (at least not one that I can find).

However, the ingredients would feel right at home on the ranch. The original King Ranch chicken recipe is a Tex-Mex casserole with layers of corn or flour tortillas, cheese, chicken, diced tomatoes, spices, and usually a can of cream of this or that soup.

It’s like an enchilada, pan of Chicken Nachos, and your grandma’s best casserole rolled into one gooey dish of comfort food bliss.

5 Star Review

“This was so good, better than the canned soup, heavy version. Absolutely loved it and so did my husband!”

— Jen —

How to Make King Ranch Chicken

The original King Ranch chicken recipe reminds me of my Chicken Tortilla Casserole, but with the creaminess factor dialed waaaaaaaay up.

My healthy King Ranch chicken recipe is made without canned soup and instead loaded with tons of fresh veggies, lean chicken breast, and opts for reduced-fat cream cheese and nonfat Greek yogurt. It’s King Ranch chicken light!

The Ingredients

  • Bell Peppers. Loaded with vitamin C, fiber, folate, and potassium, bell peppers add color and texture to the classic King Ranch casserole recipe. Stick with red or opt for a mix of colors (like in these Beef Fajitas).
  • Poblano + Jalapeño Peppers. Add a little kick beyond the chiles in the can of Rotel-style diced tomatoes.

Market Swap

If you would like a mild King Ranch chicken that isn’t spicy, you can omit the jalapeno and swap for extra bell peppers.

  • Onion + Garlic. Add an extra layer of zippy flavor.
  • Spices. A classic Tex-Mex blend of chili powder, cumin, and salt delivers all the depth, spice, and flavor this dish needs. (I use a similar blend in this Fiesta Chicken.)
  • Flour. Thickens our healthy, homemade King Ranch chicken sauce.

Dietary Note

You can substitute a 1:1 gluten-free flour blend to make King Ranch chicken gluten free.

  • Chicken Broth. Hydrates the dish and forms the base of the lightened-up sauce.

Substitution Tip

Water can also be used if you don’t have chicken broth on hand.

  • Reduced-Fat Cream Cheese. Just two ounces of reduced-fat cream cheese in the sauce was all I needed to eliminate the canned soup and create a healthy King Ranch chicken recipe that was still gratifyingly rich.
  • Cooked Chicken Breast. This lean and healthy protein is my hack for getting this easy King Ranch chicken recipe (and this Chicken Enchilada Skillet) on the table in 30 minutes or less.


See this post on How to Cook Shredded ChickenBaked Chicken BreastCrock Pot Shredded Chicken, or Instant Pot Chicken for all my favorite methods of preparing cooked chicken breast for recipes like this one.

  • Corn Tortillas. I opted for corn tortillas because I love how their texture breaks down and mixes with the creamy sauce, thickening it further. 

Substitution Tip

If you prefer, you can certainly make this King Ranch chicken with flour tortillas instead.

  • Rotel Tomatoes. Or your favorite brand of canned diced tomatoes with green chiles.
  • Mexican Cheese. Choose your favorite store-bought blend of shredded Mexican cheese or grate directly from a block of Monterrey Jack, pepper jack, cheddar, and/or quesadilla cheese.

King Ranch Chicken Toppings

Use any of your favorite taco or nacho toppings to garnish this easy skillet King Ranch chicken. Here are a few of my favs:

  • Nonfat Greek yogurt or light sour cream
  • Cilantro
  • Avocado or a dollop of the Best Guacamole Recipe
  • Sliced green onions or diced red onion
  • Chopped greens such as kale or spinach
  • Black olives
one pan king ranch chicken without canned soup topped with greek yogurt, cilantro, and cheese

The Directions

  1. Sauté the vegetables with the spices.
  2. Stir in the flour, then pour in the broth. Simmer until it thickens.
  3. Reduce the heat, stir in the cream cheese, then fold in the chicken, diced tomatoes, tortillas, and some of the cheese.
  4. Top the casserole with the remaining cheese, and then transfer the skillet to the oven. Broil King Ranch chicken until the cheese is melted and browned. Serve warm, garnished with cilantro and Greek yogurt. ENJOY!

Storage Tips

  • To Store. Store King Ranch chicken in an airtight storage container in the refrigerator for up to 3 days. 
  • To Reheat. Gently heat leftovers in a large ovenproof skillet at 350 degrees F until warmed through. You can also reheat this dish in the microwave. 
  • To Freeze. King Ranch chicken may be stored in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
homemade king ranch chicken from scratch made without cream of mushroom soup

What to Serve with King Ranch Chicken

Recommended Tools to Make this Recipe

The Best Cast Iron Skillet

This Le Creuset 12″ cast iron skillet has an enamel designed for higher surface temperatures to enhance cooking performance, and is compatible with all cooktops and oven-safe up to 500 degrees F.

A skillet of king ranch chicken with avocado

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

The name “King Ranch chicken” might not have anything to do with the monarchy, but feasting on it made me feel like a queen.

Try the recipe, and you’ll feel like kitchen royalty too!

Frequently Asked Questions

Can You Make King Ranch Chicken With Tortilla Chips?

Personally, I prefer the taste and texture of making King Ranch chicken with corn tortillas or flour tortillas. Tortilla chips become mushy once incorporated, so they are better saved for guacamole.

Is King Ranch Chicken Keto-Friendly?

I do not follow a keto diet, so I don’t feel comfortable advising whether or not this recipe aligns with a keto diet as it is written. That said, I’m sure this recipe could be adapted with some tweaks if you want to make a keto King Ranch chicken recipe. For example, try using low carb tortillas and omit the beans.

Can You Make King Ranch Chicken Ahead of Time?

I think you could assemble the casserole up until the point of broiling, let it cool, then refrigerate it for 8 hours. Let come to room temperature, then rewarm it in a 350 degree F oven.

King Ranch Chicken

4.98 from 44 votes
The BEST king ranch chicken recipe! This easy king ranch chicken from scratch is made without canned soup and uses only healthy ingredients.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings


  • 1 tablespoon extra-virgin olive oil
  • 2 red bell peppers chopped
  • 1 small yellow onion chopped
  • 1 poblano pepper chopped
  • 1 small jalapeño seeded and finely chopped
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1/2 tablespoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 2 tablespoons all-purpose flour (substitute a 1:1 gluten-free flour blend to make gluten free)
  • 1 cup unsalted chicken broth or water
  • 2 ounces reduced-fat cream cheese at room temperature
  • 1 1/2 cups shredded or diced cooked chicken breast about 1 medium breast (for cooking tips, see this post on How to Cook Shredded Chicken, Baked Chicken Breast, Crock Pot Shredded Chicken, or Instant Pot Chicken)
  • 1 can diced tomatoes with green chiles drained (10 ounces)
  • 3 (6-inch) corn tortillas torn into rough 1-inch pieces
  • 2/3 cup shredded Mexican-blend cheese divided

For Serving:

  • Chopped fresh cilantro optional
  • Nonfat plain Greek yogurt optional


  • Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.
  • In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano, and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 8 to 9 minutes.
  • Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.
  • Sprinkle the flour over the vegetables and cook, still stirring constantly, until they are thoroughly coated and the white bits of flour disappear, about 1 minute.
  • Stir in the broth and bring to a boil. Stir and cook until the mixture is somewhat thickened, about 3 minutes. Reduce the heat to low.
  • Break the cream cheese into the skillet in bits. Stir until melted. Gently stir in the chicken, diced tomatoes, torn tortillas, and half of the cheese. Sprinkle the remaining cheese over the top.
  • Place the skillet under the broiler. Broil until the cheese is melted and browned, about 1 to 2 minutes. Do not walk away. Watch the skillet the entire time to make sure it doesn’t burn.
  • Sprinkle with cilantro. Serve hot with a dollop of Greek yogurt.


  • TO STORE: Store king ranch chicken in an airtight storage container in the refrigerator for up to 3 days. 
  • TO REHEAT: Gently rewarm leftovers in a large ovenproof skillet in the oven at 350 degrees F until warmed through. You can also reheat this dish in the microwave. 
  • TO FREEZE: King ranch chicken may be stored in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1of 4 (without toppings)Calories: 318kcalCarbohydrates: 26gProtein: 27gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 64mgPotassium: 716mgFiber: 5gSugar: 8gVitamin A: 2630IUVitamin C: 116mgCalcium: 316mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was so good, better then the canned soup, heavy version. Absolutely loved it and so did my husband, thank you!5 stars

    1. Wow, this dish was incredible! I’ve never had the unhealthy version with soup, but this is a new favorite at our house! I have your cookbook and make your recipies all the time and this is one of the best!5 stars

      1. Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review! So glad you are loving the cookbook too! Thank you for your support!

  2. Good ideas but hailing from texas and having eaten this all over TX for over 60 years,it was never never made w flour tortillas. Gr-Grammas knew how to make the sauce without campbells. Thx for getting back to a sauce without “cream of”

  3. This is such a delicious king ranch casserole, but feels more fresh and less heavy than traditional. I cut down the pepper a abut and up the tortillas a tad, but it’s always a full family crowd pleaser. I usually roll it up in a taco for my small kids because everything in a taco is easier to eat :)5 stars

  4. Although I lived in Houston, Texas for 25 years and loved Tex Mex food, I never ate or made a King Ranch Chicken casserole. Never appealed to me with all that canned soup and what I imagined as soggy tortillas. This recipe was indeed very delicious! I do think I will add some crispy tortilla chips on the side next time, and there will be a next time. Loved it!5 stars

  5. I grew up with the heavy version of this and loved it. I was skeptical to change what I knew, but holy cow, this does not disappoint! I love that I get the same flavors, without so much guilt. I can’t thank you enough for developing an amazing alternative that produces the comforting dish I’ve always adored.5 stars

    1. Hi Jen, I’ve only tested the recipe with cream cheese, so not sure how the Greek yogurt would work. If you decide to experiment, let me know how it goes!

  6. made as per recipe…. but added sliced black olives…. tastes like the old casserole I had as a kid back when everyone was making this down in South Texas.5 stars

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