Food Wishes Recipes - King Ranch Chicken Casserole Recipe - How to Make King Ranch Chicken

Ingredients

• 12 pieces Corn Tortillas (cut into quarters)
• 2 cups Rotisserie Chicken (shredded)
• 2 cups Cheddar Cheese (shredded, sharp preferred)
• 1 whole Green Bell Pepper (diced)
• 1 whole Red Bell Pepper (diced)
• 1 medium White Onion (diced)
• 1 tablespoon Vegetable Oil (for sautéing)
• 1 cup Chicken Stock (low‑sodium)
• 1 can Cream of Mushroom Soup (≈10.5 oz)
• 1 can Cream of Chicken Soup (≈10.5 oz)
• 1 cup Sour Cream (full‑fat for best flavor)
• 1 can Diced Tomatoes with Green Chilies (≈10 oz (Rotel))
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Ancho Chili Powder
• ½ teaspoon Chipotle Chili Powder
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté Peppers and Onion

   Heat 1 Tbsp oil in a large skillet over high heat. Add diced green pepper, red pepper, and onion; sauté for about 2 minutes, just until warmed through but still crisp.

   Time: PT2M

   Temperature: high heat

2. Combine Sauce Ingredients

   Transfer the sautéed vegetables to a mixing bowl. Add shredded chicken, chicken stock, both cans of cream soup, sour cream, diced tomatoes with chilies, oregano, cumin, ancho chili powder, chipotle chili powder, and a pinch of salt and pepper. Whisk until smooth.

   Time: PT5M

3. Prep Tortillas

   Cut each corn tortilla into quarters (you’ll have about 48 pieces). Set aside on a plate.

   Time: PT3M

4. First Layer – Sauce & Chicken

   Spread a thin layer of the sauce (about ½ cup) on the bottom of the greased 9×13‑inch baking dish. Add half of the shredded chicken over the sauce.

   Time: PT3M

5. First Cheese Layer

   Sprinkle roughly one‑third of the shredded cheddar evenly over the chicken.

   Time: PT1M

6. First Tortilla Layer

   Arrange a layer of tortilla quarters over the cheese, covering the surface. Overlap slightly; corners can be tucked into corners of the dish.

   Time: PT2M

7. Second Layer – Chicken & Sauce

   Add the remaining shredded chicken, then pour in about ¾ of the remaining sauce (reserve ~½ cup for the top).

   Time: PT3M

8. Second Cheese Layer

   Scatter another third of the cheddar over the sauce.

   Time: PT1M

9. Second Tortilla Layer

   Place another layer of tortilla quarters, again covering the surface.

   Time: PT2M

10. Final Sauce & Cheese

    Spread the reserved half‑cup of sauce over the top tortilla layer, then sprinkle the remaining cheddar cheese evenly.

    Time: PT3M

11. Bake

    Cover the dish with foil and bake in a pre‑heated 350°F oven for 40 minutes, or until the casserole is bubbling throughout.

    Time: PT40M

    Temperature: 350°F

12. Broil for Color

    Remove foil, switch oven to broil, and broil for 2‑3 minutes until the cheese is golden brown. Watch closely to avoid burning.

    Time: PT3M

    Temperature: broil

13. Rest & Serve

    Let the casserole rest for 5 minutes before cutting. Serve warm with optional fresh cilantro or jalapeño slices.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g