Description
A classic Tex-Mex King Ranch Chicken Casserole featuring shredded chicken, layers of sautéed peppers, creamy soups, diced tomatoes with green chiles, and melted cheddar cheese baked to bubbly perfection. Perfect for a comforting family meal with bold flavors and easy preparation.
Ingredients
Scale
Chicken and Vegetables
- 3 cups cooked chicken, shredded (rotisserie or poached)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Creme Base and Seasoning
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Tortillas and Cheese
- 12 corn tortillas, torn into quarters
- 2 cups shredded cheddar cheese
Optional Garnish
- Chopped fresh cilantro
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, warm the olive oil. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for 30 more seconds to release the aroma.
- Mix Filling: In a large bowl, combine the sautéed vegetables with cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chili powder, ground cumin, salt, black pepper, and shredded cooked chicken. Stir thoroughly until well incorporated.
- Assemble Layers: Place one-third of the torn corn tortillas evenly in the bottom of the prepared baking dish. Spread one-third of the chicken mixture over the tortillas, then sprinkle one-third of the shredded cheddar cheese on top. Repeat this layering process two more times, finishing with the cheese layer on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. This allows the casserole to heat through and flavors to meld.
- Bake Uncovered: Remove the foil carefully and bake uncovered for an additional 10–15 minutes. This will create a bubbly, golden cheese topping.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to firm up for easier slicing. Garnish with chopped fresh cilantro if desired before serving.
Notes
- This casserole can be prepared ahead of time and refrigerated overnight for convenience.
- It freezes well; just thaw it before baking.
- For added heat, include sliced jalapeños in the filling.
- Monterey Jack cheese can be used instead of cheddar for a milder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
