King Ranch Chicken Casserole

The Chick­en King is baked! Long live the Chick­en King!

  • Ingre­di­ents
  • 1 tbsp. veg­etable oil
  • 1 medi­um white onion, diced
  • 1 medi­um red bell pep­per, diced
  • 1 medi­um green bell pep­per, diced
  • 1 10 1/2‑oz. can con­densed cream of mush­room soup
  • 1 10 1/2‑oz. can con­densed cream of chick­en soup
  • 1 10-oz. can diced toma­toes with green chile peppers
  • 1 cup chick­en broth
  • 2 tbsp. sour cream
  • 2 tsp. ground cumin
  • 1 tsp. ancho chile powder
  • 1⁄2 tsp. dried oregano
  • 1⁄4 tsp. chipo­tle chile powder
  • 3‑lb. cooked shred­ded chicken
  • 1 8‑oz. pack­age shred­ded Ched­dar cheese 
  • 10 6‑inch corn tor­tillas, cut into quarters

Directions

Pre­heat oven to 350°.

Heat oil in a large skil­let over high heat. Sauté onion and bell pep­pers in the hot oil until warmed through, about 2 min­utes. Trans­fer to a large bowl.

Add both cans of con­densed soup, diced toma­toes with chile pep­pers, chick­en broth, sour cream, cumin, ancho chile pow­der, oregano, and chipo­tle chile pow­der; mix until sauce is well-combined.

Spread a few table­spoons of sauce in the bot­tom of a 9x13-inch bak­ing dish.

Lay­er with 1⁄2 of the chick­en, 1⁄2 of the sauce, 1⁄2 of the Ched­dar cheese, and 1⁄2 of the tortillas.

Spread the remain­ing chick­en over the tor­tillas. Spread all but 1⁄2 cup of the remain­ing sauce over the chick­en, then top with anoth­er 1⁄3 of the Ched­dar, and the remain­ing tor­tillas. Spread the remain­ing 1⁄2 cup over top, and sprin­kle with the remain­ing Cheddar.

Bake casse­role in the pre­heat­ed oven until bub­bling, about 40 minutes.

Turn on the broil­er and broil until the top is gold­en, 2 to 3 more minutes.