King Ranch Chicken Casserole (Printable Version)
# What You'll Need:
→ Base
01 -
1 tablespoon vegetable oil
02 -
1 medium white onion, diced
03 -
1 medium red bell pepper, diced
04 -
1 medium green bell pepper, diced
→ Sauce
05 -
1 (10.5 ounce) can condensed cream of mushroom soup
06 -
1 (10.5 ounce) can condensed cream of chicken soup
07 -
1 (10 ounce) can diced tomatoes with green chile peppers
08 -
1 cup chicken broth
09 -
2 tablespoons sour cream
10 -
2 teaspoons ground cumin
11 -
1 teaspoon ancho chile powder
12 -
½ teaspoon dried oregano
13 -
¼ teaspoon chipotle chile powder
→ Layers
14 -
1 (3 pound) cooked chicken, shredded or chunked
15 -
1 (8 ounce) package shredded Cheddar cheese
16 -
10 (6 inch) corn tortillas, quartered
# How to Make It:
01 -
Preheat the oven to 175°C (350°F).
02 -
Heat oil in a large skillet over high heat. Sauté onion and bell peppers until warmed through, about 2 minutes. Transfer to a large bowl.
03 -
Add condensed soups, diced tomatoes with chiles, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder to the vegetable mixture. Mix thoroughly until well-combined.
04 -
Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Layer with half of the chicken, half of the sauce, half of the Cheddar cheese, and half of the tortillas.
05 -
Spread remaining chicken over the tortillas. Add all but 1/2 cup of the remaining sauce over the chicken, then top with another third of the Cheddar, and the remaining tortillas.
06 -
Spread the reserved 1/2 cup sauce over top, and sprinkle with the remaining Cheddar cheese.
07 -
Bake in the preheated oven until bubbling, about 40 minutes.
08 -
Switch to broiler mode and broil until the top is golden, 2 to 3 more minutes.
09 -
Serve hot immediately after removing from the oven.
# Handy Tips:
01 -
This is a classic Texan potluck staple, known for its layers of flavor and hearty texture.
02 -
Allow casserole to rest for 5 minutes before serving for easier portioning.