Description
A creamy, cheesy, and spicy Tex-Mex casserole layered with tortillas, shredded chicken, and a flavorful blend of peppers, spices, and cheese. This King Ranch Chicken is a comforting crowd-pleaser perfect for family dinners or potlucks.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup sour cream
- 3 cups cooked and shredded chicken
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 8–10 corn tortillas, cut into quarters
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onions, green and red bell peppers, and sauté until softened, about 5-7 minutes.
- Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
- Stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and sour cream. Mix well until combined and heated through. Remove from heat.
- In a large mixing bowl, combine the shredded chicken with the sauce mixture.
- In a greased 9×13-inch baking dish, layer one-third of the tortilla pieces on the bottom.
- Top with one-third of the chicken mixture and sprinkle with one-third of the cheddar and Monterey Jack cheese.
- Repeat the layers two more times, finishing with the cheese on top.
- Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake an additional 10-15 minutes, until the cheese is bubbly and slightly golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
- You can substitute flour tortillas if preferred, but corn tortillas give a more authentic texture.
- Use rotisserie chicken for a quick prep option.
- Add jalapeños or hot sauce if you like more heat.
- Can be made ahead and refrigerated before baking.
- Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
