Description
This King Ranch Chicken Casserole is a classic Tex-Mex comfort food featuring layers of tender chicken, corn tortillas, and melted cheese smothered in a creamy, spicy tomato sauce. It’s like a savory lasagna that feeds a crowd!
Ingredients
3 cups cooked chicken, shredded (rotisserie works great)
10–12 corn tortillas, cut into quarters or strips
1 tablespoon butter
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 can (10.5 oz) Cream of Chicken soup
1 can (10.5 oz) Cream of Mushroom soup
1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2.5 cups shredded cheddar or Colby Jack cheese
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and bell peppers. Sauté for 5-7 minutes until soft.
3. In a large bowl, combine the sautéed vegetables, Cream of Chicken soup, Cream of Mushroom soup, undrained Rotel, sour cream, chicken broth, chili powder, cumin, and garlic powder. Stir well.
4. Spread a thin layer of the sauce on the bottom of the baking dish.
5. Arrange half of the tortilla strips over the sauce.
6. Top with half of the shredded chicken.
7. Pour half of the remaining sauce over the chicken.
8. Sprinkle with 3/4 cup of cheese.
9. Repeat the layers: remaining tortillas, remaining chicken, remaining sauce.
10. Top with the remaining cheese.
11. Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden.
12. Let stand for 10 minutes before serving to allow the sauce to set.
Notes
Use corn tortillas for the best texture; flour tortillas can become gummy.
For a spicier version, use “Hot” Rotel or add diced jalapeños.
This casserole can be assembled a day ahead and stored in the fridge before baking. Add 10-15 minutes to the baking time if cooking from cold.
Leftovers freeze well for up to 3 months.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg