King Ranch Chicken Casserole

King Ranch Chicken Casserole

This classic King Ranch chicken casserole is bursting with chicken, corn tortillas, tomatoes, peppers, and cheesy goodness. From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

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.
King Ranch Chicken Casserole
King Ranch Chicken Casserole
King Ranch Chicken Casserole
King Ranch Chicken Casserole

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons sour cream
  • ½ teaspoon dried oregano
  • 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
  • ¼ teaspoon chipotle chile powder
  • 1 (3 pound) cooked chicken, torn into shreds or cut into chunks
  • 10 (6 inch) corn tortillas, cut into quarters

Categories

Similar Recipes You May Like

Baked Buttermilk Chicken Tenders

Baked Buttermilk Chicken Tenders

Chicken Al Pastor

Chicken Al Pastor

Slow Cooker Tuscan Chicken

Slow Cooker Tuscan Chicken

Mexican Chicken Taco Casserole

Mexican Chicken Taco Casserole

Chicken Marsala Milanese

Chicken Marsala Milanese

Spaetzle and Chicken Soup

Spaetzle and Chicken Soup

Roast Chicken with Skillet Stuffing

Roast Chicken with Skillet Stuffing

Buffalo Chicken Twice-Baked Potatoes

Buffalo Chicken Twice-Baked Potatoes