King Ranch Chicken Casserole Recipe
This wonderful Tex-Mex style casserole is easy to make and really delivers on flavor. It makes a very satisfying dinner for the whole family.
Ingredients
- 1 diced red bell pepper
- 1 diced white onion
- 1 diced green bell pepper
- 1 tablespoon vegetable oil
- 10½- ounce can condensed cream of chicken soup
- 10½- ounce can condensed cream of mushroom soup
- 10- ounce can Rotel or similar diced tomatoes with green chilies
- 2 teaspoons ground cumin
- 1 cup chicken broth
- 2 tablespoons sour cream
- 1 teaspoon ancho chile powder
- ¼ teaspoon chipotle chile powder
- ½ teaspoon dried oregano
- 8 ounces shredded cheddar cheese
- 3 pounds shredded or chopped cooked chicken
- 10 x 6-inch corn tortillas in quarters
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a skillet and saute the bell peppers and onion for 2 minutes, then transfer into a bowl.
- Add both cans of soup to the bowl, along with the Rotel tomatoes, broth, cumin, sour cream, ancho and chipotle chile powders, and oregano.
- Stir until well combined.
- Spread a few tablespoons of this mixture in the bottom of a 9 x 13-inch baking dish, then top with half the chicken, half the sauce, half the cheese and half the tortilla quarters.
- Add the rest of the chicken on top of that and then all except ½ cup of the rest of the sauce.
- Top that with half the remaining cheese and the rest of the tortillas.
- Add the rest of the sauce on top followed by the rest of the cheese.
- Bake for about 40 minutes until golden brown and bubbling.
- Broil for a couple of minutes if you want the top more crisp, then serve hot.
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