King Ranch Casserole is a beloved Tex-Mex dish that combines layers of chicken, cheese, corn tortillas, and a creamy, spicy sauce.
>>>Get the Recipe in Details: King Ranch Casserole
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 12 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Sauté Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell peppers, and sauté until they are soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Make the Sauce: Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Mix well and let the sauce simmer for about 5 minutes.
- Layer the Casserole: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Place a layer of corn tortillas on top, followed by a layer of shredded chicken, and then a layer of the sauce. Sprinkle with a mix of cheddar and Monterey Jack cheese. Repeat the layers, ending with a layer of cheese on top.
- Bake: Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro or green onions if desired.