Easy King Ranch Casserole
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Easy King Ranch Casserole
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This King Ranch Casserole is packed with chicken, cheese and spices leaving the whole family asking for it again and again.
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Ingredients
- One chicken torn and shredded or cut into chunks, cooked, 3 pounds
- 1 Tablespoon vegetable oil
- 1 white onion diced, medium
- 1 red bell pepper diced, medium
- 1 green bell pepper diced, medium
- 1 condensed cream of mushroom soup 10.5 ounce can
- 1 condensed cream of chicken soup 10.5 ounce can
- 1 cup chicken broth
- One diced tomatoes with green chile peppers 10 ounce can, such as RO*TEL®
- 2 Tablespoons sour cream
- 2 teaspoons cumin ground
- 1 teaspoon ancho chili powder
- ½ teaspoon oregano dried
- ¼ teaspoon chipotle chili powder
- 3 cups cheddar cheese shredded
- 10 corn tortillas cut into quarters, 6 inch
Instructions
- Preheat the oven to 350°.
- In a large skillet heat the oil over medium high heat. Add in the chopped onion and bell peppers and saute until tender, about 2-3 minutes. Transfer to a large bowl.
- Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, oregano, cumin, ancho chile powder, and chipotle chile powder to the bowl with the cooked onion mix. Stir this until the sauce is well-combined.
- In your 9x13 baking dish spread a few tablespoons of sauce in the bottom. Layer 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the chopped tortillas.
- Sprinkle the rest of the 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 rest of the tortillas.
- Spread the remaining 1/2 cup of sauce over the top, and sprinkle the remaining Cheddar cheese evenly to top it off.
- Bake the casserole in the preheated oven until bubbling, about 40 minutes.
- Let it rest for 10 minutes, garnish with chopped parsley and serve!
Notes
- To add extra flavor you can also use Tex Mex cheese mix to top off the casserole.
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