Queen Ranch Chicken

This is a riff on the classic Texas King Ranch Chicken casserole, the kind of layered tortilla bake that’s been showing up at Texas potlucks since the 1950s. Unlike the original (which leans on canned cream-of soups), this version builds a fresher sauce from scratch: sautéed chicken, onion, stewed tomatoes, green chilies, and chicken broth thickened with cornstarch.

The cornstarch slurry trick gives this casserole a glossy, smooth sauce without the heaviness of canned soup or a flour roux. Just whisk cornstarch into a cup of broth and add it after sauteeing the chicken; it thickens up in 5 minutes flat.

Velveeta is the right cheese for this kind of casserole, however unfashionable it may be. It melts smooth and gooey without breaking, which gives you that signature stretchy cheese pull. Sub in shredded cheddar or Monterey Jack if you want, but expect a different (oilier) texture.

Corn tortillas are the structural backbone. Layered with the chicken-tomato mixture and cheese, they soften slightly during baking but hold their shape, creating distinct layers in each scoop.

Serve with sour cream, sliced avocado, shredded lettuce, or pickled jalapeños on the side.

Pro Tips

• Use rotisserie chicken for an even faster shortcut.
• Drain the green chilies and tomatoes well; excess liquid makes a soupy casserole.
• Cube Velveeta small so it melts evenly through the sauce.
• Let the casserole rest 10 minutes after baking for cleaner serving.
• Tastes even better the next day; flavors meld overnight.

Variations

• Add a layer of black or pinto beans for extra protein and fiber.
• Sub diced poblano peppers for green chilies for fresher flavor.
• Top with crushed tortilla chips before baking for a crunchy crust.