Description
When the day calls for cheesy comfort with a kick, King Ranch Chicken Casserole answers in spicy, golden layers. This Southwest classic combines tender chicken, creamy sauce, and warm corn tortillas in one bubbling bake that tastes like a party and hugs like grandma. Whether it’s Taco Tuesday or just a rainy night, this dish turns your oven into a flavor fiesta!
Ingredients
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1 tbsp vegetable oil
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1 white onion, diced
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1 red + 1 green bell pepper, diced
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1 can cream of mushroom soup
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1 can cream of chicken soup
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1 can diced tomatoes with green chiles (RO*TEL®)
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1 cup chicken broth
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2 tbsp sour cream
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2 tsp cumin, 1 tsp ancho chile powder, ¼ tsp chipotle powder, ½ tsp oregano
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3 lbs cooked, shredded chicken
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8 oz shredded cheddar (or pepper jack)
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10 corn tortillas, quartered
Instructions
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Preheat oven to 375°F. Grease a 9×13-inch dish.
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Sauté veggies in oil over medium heat for 5–7 mins until soft.
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Mix sauce: In a bowl, combine soups, RO*TEL, broth, sour cream, spices, sautéed veggies, and chicken.
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Layer: In the dish—half the tortillas, half the chicken mix, half the cheese. Repeat.
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Bake: Cover with foil, bake 30 mins. Uncover, bake 10 more until bubbly and golden. Rest 5 mins before serving.
Notes
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Soggy tortillas? Spritz with broth + layer lightly with sauce.
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Make ahead: Assemble and refrigerate up to 24 hrs before baking.
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Veggie version: Sub chicken for black beans + corn.
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Spice it up: Swap RO*TEL for hatch green chiles or add jalapeños!
- Prep Time: 20 min
- Cook Time: 40 min
Nutrition
- Calories: 475 kcal per serving
- Fat: 25g
- Carbohydrates: 30g
- Protein: 35g