Description
This Easy King Ranch Chicken Casserole is a comforting and flavorful Tex-Mex-inspired dish featuring tender shredded chicken, creamy soups, diced tomatoes with green chilies, and layers of corn tortillas baked with melted cheddar cheese. Perfect for a family dinner, this casserole offers a delicious blend of spices and textures, all prepared in under an hour.
Ingredients
Scale
Chicken and Sauce
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies, undrained (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 small onion, diced
Other Ingredients
- 2 cups shredded cheddar cheese
- 10 small corn tortillas, torn into pieces
- 2 tablespoons vegetable oil (for sautéing)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
- Sauté Onion: Heat vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent and fragrant, about 4 to 5 minutes.
- Mix Sauce: In a large bowl, combine the sautéed onions, cream of chicken soup, cream of mushroom soup, undrained diced tomatoes with green chilies, chili powder, cumin, and garlic powder. Stir until all ingredients are thoroughly mixed.
- Add Chicken: Incorporate the cooked, shredded chicken into the sauce mixture and stir well to ensure the chicken is evenly coated.
- Layer Casserole: In the prepared casserole dish, layer half of the torn corn tortillas on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheddar cheese. Repeat the layering with the remaining tortillas, chicken mixture, and cheese.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese on top is bubbly and slightly golden brown.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to help it set. Garnish with chopped cilantro or green onions if desired for a fresh finish.
Notes
- For extra heat, use diced tomatoes with hotter chilies or add extra chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baked from cold.
- To make it gluten-free, ensure the tortillas are certified gluten-free corn tortillas and check that the soups contain no gluten ingredients.
- Adding jalapeños or a dash of hot sauce can bring additional spice to the dish.
