King Ranch Casserole
This delicious Tex Mex Casserole is a family favorite dinner recipe. It has layers of corn tortillas, cheese, and a creamy chicken filling loaded with pepper, tomatoes and green chiles!
- 1 Tbsp olive oil
- 1 yellow onion peeled and diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 10.75 oz can condensed cream of mushroom soup
- 10.75 oz can condensed cream of chicken soup
- 10 oz can diced tomatoes with green chile peppers
- 2 tsp ground cumin
- 1 tsp chile powder
- 2 c. cooked and cubed chicken
- 2 c. shredded cheddar cheese
- 12 corn tortillas cut into quarters
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium-high heat. Saute onion, red and green peppers until softened about 7-10 minutes.
In a large mixing bowl combine the onion and pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, cumin, and chile powder Stir until completely combined. Reserve ¾ c. of sauce for later.
Spread ½ c. of sauce on the bottom of a greased 9 x 13 inch baking dish. Spread 1⁄2 of the chicken over the sauce. Top chicken with half of the remaining sauce and then ⅓ of the cheese. Spread a layer of corn tortillas (½ the tortillas) over the cheese. Spread remaining chicken over the tortillas, top with remaining sauce (except reserved sauce) then ⅓ of the cheese, remaining tortillas, and the reserved sauce and remaining cheese.
Bake in preheated oven for about 40 minutes or until bubbling and golden brown.
Calories: 646kcal | Carbohydrates: 29g | Protein: 38g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 142mg | Sodium: 604mg | Potassium: 447mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1737IU | Vitamin C: 44mg | Calcium: 632mg | Iron: 3mg