King Ranch Chicken Casserole 🤠

Ingredients

• 12 pieces Corn Tortillas (cut into quarters)
• 1 can Rotel Diced Tomatoes and Green Chilies (10 oz)
• 1 can Cream of Chicken Soup (10.5 oz, condensed)
• 1 can Cream of Mushroom Soup (10.5 oz, condensed)
• 1 piece White Onion (medium, sautéed)
• 1 piece Green Bell Pepper (medium, sautéed)
• 2 pounds Cooked Chicken Breast (shredded; boiled, grilled or rotisserie)
• to taste Salt
• to taste Black Pepper
• 2 teaspoons Ground Cumin
• 1 teaspoon Chili Powder
• 0.25 teaspoon Garlic Powder (a few shakes)
• 1 tablespoon Lime Juice (optional)
• 0.4 cup Chicken Broth
• 1 cup Queso Quesadilla Cheese (shredded)
• 1.5 cups Shredded Cheddar Cheese
• 2 pieces Texas‑Size Jalapenos (halved; use half for spicy side)
• to serve Sour Cream (optional topping)
• to serve Fresh Cilantro (chopped, optional)

Instructions

1. Prepare Tortilla Base

   Cut the corn tortillas into quarters and spread them evenly over the bottom of a greased 9x13‑inch casserole dish.

   Time: PT10M

2. Sauté Vegetables

   Heat a skillet over medium heat, add a little oil, and sauté the diced white onion and green bell pepper until softened, about 5‑6 minutes.

   Time: PT8M

3. Combine Canned Bases

   In the mixing bowl, add the entire can of Rotel, the can of cream of chicken soup, and the can of cream of mushroom soup. Stir to combine.

   Time: PT5M

4. Shred Cooked Chicken

   Using the chicken shredder tool (or two forks), shred the cooked chicken breasts into bite‑size pieces.

   Time: PT5M

5. Season Chicken Mixture

   Add the shredded chicken to the mixing bowl. Season with salt, pepper, 2 tsp ground cumin, 1 tsp chili powder, and a pinch of garlic powder. Optional: stir in 1 Tbsp lime juice for brightness.

   Time: PT5M

6. Adjust Consistency and Add Cheese

   If the mixture looks thick, stir in 0.4 cup chicken broth. Then fold in 1 cup shredded queso quesadilla cheese until evenly distributed.

   Time: PT3M

7. First Layer of Chicken Mixture

   Pour half of the chicken‑cheese mixture over the tortilla base and spread it evenly with the spatula.

   Time: PT5M

8. Second Tortilla Layer and Remaining Mixture

   Arrange the remaining tortilla quarters over the first layer, then pour the remaining chicken mixture on top and smooth it out.

   Time: PT5M

9. Add Toppings

   Sprinkle the shredded cheddar cheese (about 1½ cups) over the top and place the halved jalapenos on one side of the casserole for a spicy zone.

   Time: PT3M

10. Bake

    Place the casserole in a pre‑heated oven at 350°F and bake uncovered for 35 minutes, or until the cheese is bubbly and lightly browned.

    Time: PT35M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven, let rest 5 minutes before slicing. Optional: top with a dollop of sour cream and chopped cilantro.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g