King Ranch Chicken Casserole
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
- Serves: 8 persons
- 1tablespoon vegetable oil
- 1medium white onion, diced
- 1medium red bell pepper, diced
- 1medium green bell pepper, diced
- 1(10.75 ounce) can condensed cream of mushroom soup
- 1(10.75 ounce) can condensed cream of chicken soup
- 1(10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1cup chicken broth
- 2tablespoons sour cream
- 2teaspoons ground cumin
- 1teaspoon ancho chile powder
- ½teaspoon dried oregano
- ¼teaspoon chipotle chile powder
- 1cooked chicken, torn into shreds or cut into chunks
- 8ounces shredded Cheddar cheese
- 10(6 inch) corn tortillas, cut into quarters
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
Step 3Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
Step 4Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Step 5Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.