King Ranch Chicken Casserole
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 10 1/2 ounce can condensed cream of mushroom soup
- 1 10 1/2 ounce can condensed cream of chicken soup
- 1 10 ounce can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Bake casserole in the preheated oven until bubbling, about 40 minutes.
- Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.
- Serve hot and enjoy!