This King Ranch Casserole is a Tex-Mex classic, featuring layers of shredded chicken, creamy cheesy sauce, and tortillas, all baked to perfection. It’s the ultimate comfort food for an easy family dinner!
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes with green chilies, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 3 cups cooked, shredded chicken (rotisserie works great!)
- 12 small corn tortillas, torn into pieces
- 2 cups shredded cheddar or Monterey Jack cheese
- ½ cup chicken broth (optional, for extra moisture)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions:
1. Preheat Oven & Sauté Vegetables:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat.
- Sauté onion, bell pepper, and garlic until softened (about 3-4 minutes).
2. Make the Creamy Sauce:
- Stir in Rotel tomatoes, cream of mushroom soup, cream of chicken soup, chili powder, cumin, and black pepper.
- Mix well and cook for 2 minutes, then add the shredded chicken.
3. Assemble the Casserole:
- In a greased 9×13-inch baking dish, layer half of the torn tortillas.
- Spread half of the creamy chicken mixture over the tortillas.
- Sprinkle 1 cup shredded cheese on top.
- Repeat with another layer of tortillas, chicken mixture, and cheese.
- If using, drizzle chicken broth over the layers for extra moisture.
4. Bake & Serve:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for another 10 minutes, until cheese is bubbly and golden.
- Garnish with chopped cilantro and serve warm!
Tips:
- For extra spice, add ½ teaspoon cayenne pepper or top with jalapeños.
- Use flour tortillas instead of corn for a softer texture.
- Make it ahead—assemble and refrigerate up to 24 hours before baking.
