King Ranch Chicken Casserole

King Ranch Chicken Casserole

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8

8 servings

  • 1 tablespoon vegetable oil
  • 1 medium white onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 cup chicken broth
  • 2 tablespoons sour cream
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon chipotle chile powder
  • 1 (3 pound) cooked chicken, torn into shreds or cut into chunks
  • 1 (8 ounce) package shredded Cheddar cheese
  • 10 (6 inch) corn tortillas, cut into quarters

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl.
  • Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined.
  • Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas.
  • Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar.
  • Bake casserole in the preheated oven until bubbling, about 40 minutes.
  • Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.
  • Serve hot and enjoy!

Nutritional Facts

Per 8 servings

  • Calories: 479
  • Carbohydrate: 25g
  • Fat: 28g
  • Fiber: 3g
  • Protein: 32g
  • Sugar: 3g

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