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March 11, 2016

King Ranch Chicken (Grain-Free)

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I have fond memories of devouring King Ranch Chicken at potlucks and family gatherings when I was a kid. For Texans, it’s Tex-Mex laid out in a casserole full of spiciness, creaminess and chicken.

This king ranch chicken recipe takes me back to my childhood. This freezes well and parts of it can be prepped ahead of time!
Traditionally, corn tortillas get layered between the creamy chicken layers, but I used my grain-free crepes instead. If you can tolerate soaked corn tortillas, you’re welcome to substitute those for the crepes in this dish.

The casserole freezes and reheats well and makes enough to feed a large group. Because there is a bit of hands-on work for this recipe, I recommend cooking the chicken and making the crepes the day before. Then assembling the casserole won’t take as much time on the day you’d like to serve it.

This king ranch chicken recipe takes me back to my childhood. This freezes well and parts of it can be prepped ahead of time!I also have a fun offer to share with you!

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I know many of you are already Thrive customers, so here’s your chance to grab a free gift of your choice before supplies run out!

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King Ranch Chicken (Grain-Free)

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Adapted from Southern Living

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Category: Main Dish
  • Diet: Gluten Free

Ingredients

Units
  • 3 tablespoons butter or ghee
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium poblano peppers, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon Celtic sea salt
  • 1 tablespoon coconut flour
  • 1 3/4 cups chicken stock or bone broth
  • 1 1/2 cups crushed tomatoes
  • 4 ounces diced green chilis
  • 1 1/2 cups sour cream
  • 5 cups shredded chicken
  • 1 cup fresh cilantro, chopped
  • 4 cups Cheddar cheese, grated
  • 16 grain-free crepe or Siete tortillas

Instructions

  1. Preheat the oven to 375º F and adjust the rack to the middle position. Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, poblanos and jalapeño to the pan. Cook for about 8-10 minutes, until softened. Stir in the garlic, chili powder, cumin, and salt and cook for 1 minute.
  2. Sprinkle the coconut flour over the vegetable mixture and cook for 1 minute while stirring continuously. Stir in the stock and bring to a simmer. Simmer for 4 minutes. Remove from the heat and stir in the tomatoes, chilis and sour cream.
  3. Place the chicken and cilantro in a large bowl. Pour the vegetable mixture over top and stir until combined.
  4. Place 8 crepes on the bottom of a 13×9 – inch buttered casserole dish. Top the crepes with half of the chicken mixture and then half of the cheese. Repeat with remaining ingredients. Bake for 45-50 minutes until cheese is bubbly and the edges of the casserole are just turning golden brown. Let stand 10 minutes before serving.

Nutrition

  • Serving Size: Serves 12

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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 8 Comments

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8 Comments

  1. Linda

    March 14, 2016 at 11:19 am

    Would I be able to use GF tortillas instead of the crepes?
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    • Deliciously Organic

      March 16, 2016 at 10:04 am

      Yes!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  2. Laura Mroz

    March 19, 2016 at 9:20 am

    Hi, this looks amazing!! Do you know if I wanted to make this as a frozen meal for a friend, would I assemble it, bake it, allow it to cool then freeze it? Or would I assemble it, freeze and wait to bake it until it is ready to be eaten? Thank you so much for any help!!
    to Laura Mroz" aria-label="Reply to this comment to Laura Mroz">Reply to this comment
    • Deliciously Organic

      March 26, 2016 at 8:47 am

      You can freeze before or after you bake. Then, let thaw and heat in the oven.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  3. Kris

    April 14, 2016 at 8:09 am

    Hi Carrie, This is a new staple recipe in my house. It makes amazing leftovers and it's a great casserole for potlucks. Thanks for introducing me to it!
    to Kris" aria-label="Reply to this comment to Kris">Reply to this comment
    • Deliciously Organic

      April 14, 2016 at 10:04 am

      Thanks for letting me know! I'm so glad you enjoy it!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  4. Jennyquack

    April 25, 2016 at 3:21 pm

    Made this today and I used gluten free lasagna noodles cuz that's what I had. So good and I know I won't feel yucky like the old days. I love recipes like this because it's a great use of possible leftover chicken! Will probably freeze half for another night when I am crazed.
    to Jennyquack" aria-label="Reply to this comment to Jennyquack">Reply to this comment

Trackbacks

  1. The O'Antiphons start Monday | | My Domestic Church says:
    June 3, 2019 at 9:53 am
    […] King Ranch Casserole is on the menu for this evening.   This recipe uses a grain free version.  […]
    to The O'Antiphons start Monday | | My Domestic Church" aria-label="Reply to this comment to The O'Antiphons start Monday | | My Domestic Church">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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