This classic King Ranch chicken casserole, bursting with chicken, corn tortillas, tomatoes, peppers, and cheese makes a supreme supper or potluck dish.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
479 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake casserole in the preheated oven until bubbling, about 40 minutes.
Step 7
Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.
Ingredients
1 tablespoon vegetable oil
2 tablespoons sour cream
1 cup chicken broth
2 teaspoons ground cumin
1 (8 ounce) package shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium white onion, diced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon ancho chile powder
1 (3 pound) cooked chicken, torn into shreds or cut into chunks
