Queen Ranch Chicken
Creamy, spicy, and loaded with flavor—this ain’t your average casserole. We’re talkin’ layers of juicy rotisserie chicken, bold seasonings, melty cheese, and Salsa Verde Doritos instead of tortillas. Comfort food? Yes. But make it royal.
Ingredients
1 whole rotisserie chicken, shredded (about 4 cups)
2 tbsp butter
1 medium yellow onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
2 cloves garlic, minced (or 1 tsp garlic paste)
1–2 jalapeños, finely chopped
1 can (10 oz) diced tomatoes with green chiles, drained
1 can cream of chicken soup
½ cup sour cream
4 oz cream cheese, softened
1 tbsp chicken bouillon powder
1 tbsp garlic powder
1 tsp cumin
1 tsp smoked paprika
1 tsp chipotle powder
2 tsp smokey swine
1 cup white sharp cheddar cheese
1 cup extra sharp cheddar cheese
2½ to 3 cups quesadilla melting cheese (divided)
2 bags Salsa Verde Doritos – whole chips for layering, crushed chips for topping
Optional Garnish: Sliced green onions, pickled jalapeños, fresh cilantro
Note: You can use any flavor of Doritos, or substitute corn tortillas for layering and use Doritos just for the topping.
Directions
Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
Melt butter in a skillet. Sauté onion and bell peppers for 5–7 minutes. Add garlic and jalapeños, cook for 1 minute.
Stir in cream of chicken soup, sour cream, cream cheese, tomatoes with green chiles, bouillon, garlic powder, cumin, smoked paprika, smokey swine, and chipotle powder. Mix until smooth.
Fold in shredded chicken and both sharp cheddar cheeses.
In your baking dish, layer: whole Salsa Verde Doritos, quesadilla cheese, creamy chicken mixture. Repeat layers, ending with the chicken mixture on top.
Cover with foil and bake for 25–30 minutes.
Uncover, top with remaining quesadilla cheese and crushed Doritos. Bake for 5 more minutes.
Let rest for 10 minutes. Garnish with green onions, pickled jalapeños, or cilantro if desired. Serve warm.
