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–+ servings

King Ranch Chicken Casserole

This classic King Ranch chicken casserole, bursting with chicken, corn tortillas, tomatoes, peppers, and cheese makes a supreme supper or potluck dish.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 3 cups cooked chicken shredded
  • 1 10 oz can diced tomatoes with green chilies (Rotel)
  • 2 10.5 oz cans cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 10 corn tortillas cut into strips
  • 2 cups sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, add vegetable oil. Sauté onion and bell pepper until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant. Stir in shredded chicken, diced tomatoes, cream of chicken soup, and chicken broth.
  4. Season the mixture with chili powder, cumin, salt, and pepper. Simmer for 5 minutes until flavors meld.
  5. Layer half of the tortilla strips in the bottom of the prepared baking dish.
  6. Pour half of the chicken mixture over the tortillas. Sprinkle with one cup each of cheddar and Monterey Jack cheese.
  7. Add another layer of tortillas and top with the remaining chicken mixture. Finish with the rest of the cheeses.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden.
  9. Allow the casserole to rest for 5 to 10 minutes before serving to set the layers.
  10. Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream for extra flair.
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