King Ranch Chicken Casserole
A cheesy, creamy, and comforting Tex-Mex casserole with tender chicken, creamy sauce, and melted cheese layered between corn tortillas.
Ingredients
- 3 cups cooked chicken shredded or diced
- 12 corn tortillas 6-inch
- 1 10.75-ounce can cream of mushroom soup
- 1 10.75-ounce can cream of chicken soup
- 1 10-ounce can diced tomatoes and green chilies (Rotel), undrained
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large skillet, heat oil over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, Rotel (undrained), chicken broth, chili powder, cumin, and garlic powder. Stir until smooth.
- Spread a thin layer of sauce (about 1/2 cup) in the baking dish. Arrange 4 corn tortillas on top.
- Top tortillas with half of the chicken, half of the vegetables, and 1/3 of the sauce. Sprinkle with 1/3 of the cheese.
- Repeat layers: 4 tortillas, remaining chicken, remaining vegetables, and another 1/3 of the sauce. Sprinkle with 1/3 of the cheese.
- Finish with the last 4 tortillas, remaining sauce, and remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly.
- Rest for 5-10 minutes before serving.