This is the best chicken ranch casserole with layers of chicken, tortillas, cheese, and a creamy sauce! A cheesy, creamy, and easy casserole that is perfect for cold weather.
INGREDIENTS
1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounces) can condense cream of mushroom soup
1 (10.75 ounces) can condense cream of chicken soup
1 (10 ounces) can diced tomatoes with green chile peppers (such as RO*TEL)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters
How to make King Ranch Chicken Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a large skillet, heat oil over medium heat. Sear the onion, red bell pepper, and green bell pepper for about 2 minutes or heated through.
Step 3: In a large bowl, combine the 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. Mix well until incorporated.
Step 4: In the bottom of a 9 x 13-inch baking dish, spread several tablespoons of the sauce. Put half a cup of chicken over the sauce, then, half of the sauce over the chicken, and top with 1/3 of cheese.
Step 5: Place a layer of tortillas over the cheese and spread the remaining half cup of the chicken over.
Step 6: Reserve half a cup of the sauce and spread the rest over the chicken.
Step 7: Top the chicken layer with 1/3 cheese, then, remaining tortillas, and half a cup of sauce that you set aside. Finally, top with 1/3 of cheese.
Step 8: Place inside the preheated oven and bake for about 40 minutes or until the cheese is bubbling. Now, adjust the oven to broil and broil the casserole for 2 to 3 minutes until the top is golden.
Ingredients
- 1 tablespoon vegetable oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (10.75 ounces) can condense cream of mushroom soup
- 1 (10.75 ounces) can condense cream of chicken soup
- 1 (10 ounces) can diced tomatoes with green chile peppers (such as RO*TEL)
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle chile powder
- 1 cooked chicken, torn into shreds or cut into chunks
- 8 ounces shredded Cheddar cheese
- 10 corn tortillas, cut into quarters
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a large skillet, heat oil over medium heat. Sear the onion, red bell pepper, and green bell pepper for about 2 minutes or heated through.
Step 3: In a large bowl, combine the 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. Mix well until incorporated.
Step 4: In the bottom of a 9 x 13-inch baking dish, spread several tablespoons of the sauce. Put half a cup of chicken over the sauce, then, half of the sauce over the chicken, and top with 1/3 of cheese.
Step 5: Place a layer of tortillas over the cheese and spread the remaining half cup of the chicken over.
Step 6: Reserve half a cup of the sauce and spread the rest over the chicken.
Step 7: Top the chicken layer with 1/3 cheese, then, remaining tortillas, and half a cup of sauce that you set aside. Finally, top with 1/3 of cheese.
Step 8: Place inside the preheated oven and bake for about 40 minutes or until the cheese is bubbling. Now, adjust the oven to broil and broil the casserole for 2 to 3 minutes until the top is golden.
