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King Ranch Chicken Casserole
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Ingredients
1 tablespoon
vegetable oil
1 medium
white onion, diced
1 medium
red bell pepper, diced
1 medium
green bell pepper, diced
1 (10.5 ounce) can
condensed cream of mushroom soup
1 (10.5 ounce) can
condensed cream of chicken soup
1 (10 ounce) can
diced tomatoes with green chile peppers
1 cup
chicken broth
2 tablespoons
sour cream
2 teaspoons
ground cumin
1 teaspoon
ancho chile powder
½ teaspoon
dried oregano
¼ teaspoon
chipotle chile powder
1 (3 pound)
cooked chicken, torn into shreds or cut into chunks
1 (8 ounce) package
shredded Cheddar cheese
10 (6 inch)
corn tortillas, cut into quarters
Instructions
1
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.
2
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.
3
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.
4
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.
5
Bake casserole in the preheated oven until bubbling, about 40 minutes.
6
Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.
7
Serve hot and enjoy!
Notes
Nutrition Facts
(per serving)
Calories:
234 calories
Servings:
6 servings
Carbohydrates:
20 g
Fat:
10 g
Fiber:
3 g
Protein:
20 g
Sugar:
2 g
Meal Effort
Preparation:
22 minutes
Cook:
43 minutes
Total:
1 hrs 5 mins