Healthy King Ranch Chicken Casserole

A Texas classic with a healthy twist! Creamy veggies, chicken, and corn tortillas served with fresh green salsa.

Healthy King Ranch Chicken Casserole

Wine Pairing:

Dry Cider

Active Time:

30-35 Minutes

Total Time:

40-45 Minutes



  • 1 yellow onion
  • 2 hatch chiles
  • 8 oz tomatoes
  • 4 oz mushrooms
  • 6 oz spinach
  • 6 oz nopale
  • 3 oz green tomatoes
  • 2 limes
  • Cilantro

Spice Mix

  • Cumin
  • Onion Powder
  • Garlic powder
  • Sea salt

Proteins and More

  • 1 lb chicken breasts
  • 12 corn tortillas
  • 1 cup yogurt
  • 10 oz cheddar cheese
  • 2 cups organic vegetable broth

Pantry Items

  • ¼ cup organic butter
  • ¾ tsp sea salt
  • ¼ tsp black pepper

1: Preheat oven to 425ºF. Coat/spray an approx. 8x8 casserole dish with olive oil.

2: Prep veggies, cheese, and chicken:

  1. Cut mushrooms, tomatoes, peppers, and yellow onion into bite sized pieces. Place in a food processor and pulse until finely chopped, but not pureed.

  2. Roughly chop spinach and set aside.

  3. Grate or thinly slice cheese

  4. Slice chicken breasts in half horizontally so one thick breast becomes 2 equally thin flat pieces. Dice chicken into ¼” cubes. Sprinkle with ¼ tsp sea salt and ¼ tsp black pepper and set aside.

3: Cook veggies and make sauce:

  1. Warm one cup of chicken broth in a small saucepan over medium-low heat.

  2. In a large saute pan, melt ¼ cup butter over medium heat. Add chopped veggies and cook for 5 minutes, until onion are transparent. Add spinach and wilt for 2 minutes.

  3. Once broth is warm, slowly add greek yogurt, stirring continuously with a whisk until well combined into a thick sauce. Add spice mix and another cup of broth, stir well to combine.

  4. Slowly add this sauce to the pan of veggies, stirring well. Cook for 2 minutes. Add chicken and ½ tsp sea salt to creamy veggies, cook for another 5-7 minutes.

4: Prep and cook casserole:

  1. Meanwhile, tear the corn tortillas in half. With the straight edges facing the edge of the dish, line the bottom of the pan with one layer of tortillas. Pour half of the veggie/chicken mix over tortilla layer, followed by ⅓ of the cheddar cheese. Add another layer of tortillas, veggie/chicken mix and cheese in the same way. Top with a layer of tortillas and remaining cheese.

  2. Bake for 20-25 minutes.

5: Make green salsa and serve:

Make salsa according to directions below. Let casserole cool for 5-10 minutes before cutting and serve with green salsa!

How to make green salsa:

Cut nopale and green tomato into bite sized pieces. Add to a food processor with zest and juice of limes, cilantro (with stems), pepitas, ¼ tsp salt, ¼ tsp pepper, and 1 tbsp honey. Pulse a few times until the salsa gets to your desired consistency.