King Ranch Casserole – The Ultimate Tex-Mex Comfort Dish
Equipment
- 9x13-inch baking dish
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For the Casserole:
- 2 cups cooked, shredded chicken
- 10 small corn tortillas, cut into quarters
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) cream of chicken soup
- 1 can can (10 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 tbsp chili powder
- ½ tbsp cumin
- ½ tbsp garlic powder
- 1 small onion, diced
- 1 tbsp oil
For the Cheese Topping:
- 2 cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
Preheat Oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Sauté the Onion:
- Heat oil in a large skillet over medium heat.Add diced onions and cook for 2-3 minutes until soft.
Prepare the Sauce:
- Stir in diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth, chili powder, cumin, and garlic powder.Mix well and let simmer for 2 minutes.
Assemble the Casserole:
- Spread a thin layer of the sauce on the bottom of the baking dish.Add a layer of corn tortillas, followed by shredded chicken, more sauce, and cheese.Repeat layers until all ingredients are used, ending with cheese on top.
Bake the Casserole:
- Place in the oven and bake for 30 minutes until bubbly and golden.
Let Rest & Serve:
- Let the casserole sit for 5 minutes before serving.Enjoy warm with fresh cilantro, jalapeños, or sour cream if desired.
Notes
- For extra spice, add chopped jalapeños or a dash of hot sauce.
- Use flour tortillas instead of corn for a softer texture.
- Make it gluten-free by using gluten-free soups.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.