King Ranch Chicken Casserole

Yield

8 servings

30

45

1 tablespoon: vegetable oil

1: white onion, diced

1: red bell pepper, diced

1: green bell pepper, diced

1 (10.75 ounce) can: condensed cream of mushroom soup

1 (10.75 ounce) can: condensed cream of chicken soup

1 (10 ounce) 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

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.

Combine 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 together in a large bowl and stir until sauce is well-combined.

Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.

Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Calories: 481 kcal

Carbohydrates: 25.1 g

Cholesterol: 100 mg

Fat: 28.1 g

Fiber: 3.4 g

Protein: 32.1 g

Sodium: 1010 mg