Description
This creamy, cheesy King Ranch chicken casserole layers juicy shredded chicken with corn tortillas, peppers, and melted cheese. It’s the perfect weeknight comfort food!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 2 cans cream of chicken soup
- 1 cup chicken stock, divided
- 3 cups cooked and shredded chicken (I like to use rotisserie)
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 12 Corn Tortillas
- 2 cups grated cheddar cheese
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with cooking spray, and set aside.
- In a large skillet, heat the olive oil and butter on medium heat.Â
- Add in the onion and red bell pepper and cook for 7 minutes or until soft and translucent. Add in the garlic and cook for 1 minute.Â
- Stir in the cream of chicken soup, 1/2 cup of the chicken stock, chili powder, cumin, pepper, cayenne and salt. Mix in the chicken and stir to coat. Bring the mixture to a simmer and remove it from the heat.
- Assemble: Add the remaining 1/2 cup of chicken stock to the prepared baking dish. Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan. Spread 1/3 of the chicken mixture over the tortillas. Repeat this process 2 more times using all the mixture and all 12 tortillas. Sprinkle the cheese on top and cover tightly with aluminum foil.Â
- Bake covered for 40 minutes. Remove the casserole from the oven and allow it to sit covered for 10 minutes before serving.
Notes
- Store airtight in the refrigerator for up to 5 days.
- Make ahead instructions: Prep and assemble the casserole as the recipe states. Cover tightly with cling wrap and then with foil. Freeze for up to 3 months. When you’re ready to enjoy, remove the cling wrap and recover with the foil. Bake for 1 hour at 350°F from frozen.
