Description
This Easy King Ranch Chicken Casserole is a Tex-Mex inspired dish that’s creamy, flavorful, and perfect for a comforting family meal. Layers of shredded chicken, bell peppers, tortillas, and cheese come together with a blend of spices for a delicious baked casserole.
Ingredients
Shredded Chicken Mixture:
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10 ounces) diced tomatoes with green chilies (undrained)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (divided)
Additional Ingredients:
- 10 small corn tortillas (cut into quarters)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté vegetables: In a skillet, sauté onion and bell peppers in olive oil until softened.
- Mix chicken mixture: Combine cooked chicken, sautéed vegetables, soups, diced tomatoes, sour cream, spices, and half of the cheese.
- Layer casserole: Alternate layers of tortillas and chicken mixture in the baking dish. Top with remaining cheese.
- Bake: Bake uncovered for 30–35 minutes until bubbly and golden.
- Rest and serve: Let the casserole rest for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- Use a store-bought rotisserie chicken to save time.
- You can substitute flour tortillas or add jalapeños for extra flavor.
- Leftovers keep well in the refrigerator for up to 3 days.
