King Ranch Chicken
King Ranch chicken is a cheesy Tex-Mex casserole recipe packed with shredded chicken, tortillas, and a zesty sauce. It's the perfect make-ahead family meal!
Ingredients
- 1 tbsp.canola or vegetable oil, plus more for the baking dish
- 1 largewhite or yellow onion, finely chopped
- 1red bell pepper, finely chopped
- 1yellow bell pepper, finely chopped
- 1jalapeño, seeded and finely chopped
- 2 tablespoonschili powder
- ½ tsp.ground cumin
- ½ tsp.kosher salt
- ½ tsp.black pepper
- 1can cream of chicken soup
- 1can cream of mushroom soup
- 1can diced tomatoes with green chilies (such as rotel)
- ½ c.chicken broth
- 1whole roasted chicken (such as rotisserie chicken), cooled and torn into chunks (about 4 cups)
- 16corn tortillas, torn into pieces
- 1 ½ c.shredded sharp cheddar (about 6 ounces)
- 1 ½ c.shredded monterey jack cheese (about 6 ounces)
Directions
- 1
Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with oil.
- 2
In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the onion, red bell pepper, yellow bell pepper, jalapeño, chili powder, cumin, salt, and pepper and cook until the vegetables are tender and lightly golden, 5 to 7 minutes. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth and bring to a simmer. Reserve 1/2 cup of the sauce. Remove from the heat and fold in the chicken.
- 3
Spread the reserved 1/2 cup sauce on the bottom of the prepared baking dish. Place half of the torn tortillas on top of the sauce. Spoon in half of the chicken mixture. Sprinkle on half the cheddar and half the monterey jack cheese. Repeat the layers of tortillas, chicken mixture, and cheeses once.
- 4
Cover with foil and bake for 30 minutes, then uncover and bake until bubbling and golden, 15 to 20 minutes more.
- 5
Allow to sit 5 minutes before serving.