Ingredients
- Chicken: Shredded (approx. 3-4 cups), options include leftover roast chicken, rotisserie chicken, or cooked chicken breast.
- Cheese: Shredded (approx. 2 cups), options include cheddar, Pepper Jack, or a Mexican blend.
- Tortillas: Corn tortillas.
- Sauce:
- Cream of chicken soup (1 can, 10.5 oz)
- Cream of mushroom soup (1 can, 10.5 oz)
- Diced tomatoes with green chilies (1 can, 10 oz)
- Dried cilantro (½ tsp)
- Garlic powder (½ tsp)
- Chili powder (¼ tsp)
- Black pepper (¼ tsp)
- Vegetables (optional):
- Diced bell peppers
- Sautéed onions
- Sweet corn
- Other: Cooking oil/spray for greasing the dish.
Instructions
| Step | Instruction |
|---|---|
| 1 | Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. |
| 2 | Prepare the chicken: Cook and shred approximately 3-4 cups of chicken using your preferred method (Instant Pot, boiling, roasting). |
| 3 | Make the sauce: Combine cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, cilantro, garlic powder, chili powder, and black pepper in a bowl. Mix well. |
| 4 | Assemble the casserole: Layer corn tortillas, shredded chicken, and shredded cheese in the prepared baking dish. Repeat layers until all ingredients are used, finishing with a layer of cheese on top. |
| 5 | Bake: Bake for 30-40 minutes, or until the cheese is melted and bubbly. |
| 6 | Rest: Let the casserole rest for 5 minutes before serving. |
| 7 | Serve: Garnish with desired toppings (diced tomatoes, cilantro, avocado, sour cream, etc.). |
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: estimated 1/6th to 1/8th of the casserole
- Calories: 555 kcal (per serving, estimated)
Keywords: King Ranch Chicken, Casserole, Chicken, Tex-Mex, Comfort Food, Easy, Family Meal, Potluck Export to Sheets