King Ranch Chicken

This King Ranch chicken is a casserole made with layers of corn tortillas, creamy chicken, vegetables and cheese, all baked to bubbly perfection. An easy dinner option that's perfect for feeding a crowd!

Course Main

Cuisine Mexican

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 433kcal

Author Sara Welch

Ingredients

2 teaspoons olive oil
1 onion finely diced
1 1/2 cups bell peppers finely diced - can use any color of a combination of colors
2 teaspoons garlic minced
salt and pepper to taste
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 10 ounce cans cream of chicken soup
1 10 ounce can diced tomatoes with green chiles do not drain
4 cups diced cooked chicken
16 corn tortillas cut into squares
4 cups shredded cheese cheddar, Monterey jack, or a blend
2 Roma tomatoes seeded and diced
2 tablespoons cilantro leaves chopped
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
Let sit for 5-10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.

Notes

Recipe can be halved and baked in a 9" x 9" square pan for a smaller group.

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