Description
This King Ranch Chicken Casserole is a classic Tex-Mex dish that’s loaded with flavor! Layers of tortillas, shredded chicken, a creamy sauce with spices, and melted cheese create a hearty and satisfying meal. Perfect for a potluck or a comforting weeknight dinner.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup chicken stock, divided
- 3 cups cooked and shredded chicken (rotisserie is convenient)
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 12 corn tortillas
- 2 cups grated cheddar cheese
Instructions
- Preheat and Sauté: Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking dish. In a skillet, heat olive oil and butter over medium heat. Sauté onion and bell pepper until softened. Add garlic and cook for 1 minute.
- Make Sauce: Stir in cream of chicken soup, ½ cup chicken stock, chili powder, cumin, pepper, cayenne, and salt. Mix in shredded chicken. Simmer and remove from heat.
- Layer Casserole: Pour remaining ½ cup chicken stock into the baking dish. Layer 4 halved tortillas, ⅓ of the chicken mixture, and repeat layers twice more (using all tortillas and chicken mixture). Sprinkle with cheese and cover tightly with foil.
- Bake: Bake covered for 40 minutes. Let sit, covered, for 10 minutes before serving.
Notes
- You can use flour tortillas instead of corn tortillas, if desired.
- Adjust the amount of cayenne pepper to control the spice level.
- For a richer flavor, use a combination of cheddar cheese and Monterey Jack cheese.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 5g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg