Description
King Ranch Chicken is a creamy, cheesy, layered chicken enchilada casserole and Tex-Mex comfort food.
Ingredients
Scale
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 (10 ounce) can Ro-Tel (diced tomatoes with green chile peppers)
- 12 corn tortillas
- 3 cups cooked, diced chicken breast meat
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 cups shredded cheddar cheese
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic salt
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 325.
- Add olive oil to a medium skillet. Add onions and bell peppers and cook down until softened, about 5 minutes.
- In a medium bowl, combine softened onions and peppers, cream of chicken, cream of mushroom, chicken broth, un-drained Ro-Tel, chili powder, and garlic salt.
- Spray a 9×13 (2 qt) casserole dish with non-stick spray.
- Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the soup and veggie mixture, 1/2 the cheese, then repeat layering with remaining tortillas, chicken, soup, and cheese.
- Bake uncovered for 45 minutes, or until brown and bubbling.
- Serve topped with sour cream and cilantro if desired.
Notes
- Rotisserie chicken goes great in this dish!
- If you can’t find Ro-Tel, you can use a can of regular diced tomatoes and a 4-ounce can of diced green chiles.
- Gluten-free: The condensed soups are not gluten-free. Use my gluten-free substitute for “cream of” soupsto make this gluten-free.
Nutrition
- Serving Size: 6