King Ranch Chicken Casserole

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 white onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup chicken broth
• 2 tablespoons sour cream
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chipotle chile powder
• 1 cooked chicken, torn into shreds or cut into chunks
• 8 ounces shredded cheddar cheese
• 10 corn tortillas, cut into quarters

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a large skillet over high heat. saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. spread 1/2 the chicken over the sauce. spread about half the sauce over the chicken and top with 1/3 the cheese. spread a layer of tortillas over the cheese. spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• bake casserole in the preheated oven until bubbling, about 40 minutes. increase the oven temperature to broil. broil the casserole until top is golden, 2 to 3 minutes more.