Ranch Chicken

Ranch Chicken
Author: Riley’s Spice


  • 6 tablespoons butter
  • 1½ cups chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped poblano peppers (about 2 medium peppers)
  • 1 ½ scoops of your favorite salsa seasoning
  • ¼ cup all-purpose flour
  • 1¾ cups reduced-sodium chicken broth
  • 1 (10-oz.) can diced tomatoes with green chiles, drained
  • 1½ cups sour cream
  • 2 pounds coarsely chopped smoked chicken (about 5 cups)
  • 1 cup loosely packed fresh cilantro leaves, chopped
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • 18 (8-inch) soft taco-size corn tortillas
  • ¼ cup canola oil
  • Vegetable cooking spray


  1. Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and salsa seasoning: cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.
  2. Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
  3. Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
  4. Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
  5. Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
  6. Bake at 375° for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving
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