King Ranch Chicken Casserole
Description
This Tex-Mex casserole that will get you rave reviews and is the perfect dish to bring to any gathering. It's full of flavor with chicken, veggies, tomatoes cheese and spices.
Ingredients
1 T. vegetable oil
1 medium white onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
10.5 oz. can condensed cream of mushroom soup
10.5 oz. can condensed cream of chicken soup
10 oz. can RO-TEL diced tomatoes with green chile peppers
1/2 c. chicken broth
2 T. sour cream
2 t. ground cumin
1 t. ancho chile powder
½ t. dried oregano
¼ t. chipotle chile powder
3 lb. cooked chicken, shredded or cut into chunks (rotisserie chicken is great to use)
8 oz. shredded Cheddar cheese
10 - 6 inch corn tortillas, cut into quarters
Directions
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Preheat oven to 350 degrees F.
Heat the oil in a large skillet over high heat; saute onion and bell peppers until warmed through, about 2 minutes. Transfer to a large bowl.
Add the condensed soups, canned tomatoes, broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until well combined.
Spread a few tablespoons sauce in a 9x13 inch baking dish. Layer with half of the chicken, half of the sauce, half of the cheese, and half of the tortillas.
Spread the remaining chicken over the tortillas. Spread the remaining sauce over the chicken, reserving 1/2 cup. Top with one third of the cheese, and the remaining tortillas.
Spread the reserved 1/2 cup sauce over the top. Sprinkle on the remaining Cheddar cheese.
Bake until bubbling, about 40 minutes.
Turn on the broiler; broil until the top is golden, 2 - 3 minutes.
Serve.
8 servings.