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King Ranch Chicken

Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked shredded chicken
  • 12 corn tortillas torn into pieces
  • 1 can 10.5 ounces cream of mushroom soup
  • 1 can 10.5 ounces cream of chicken soup
  • 1 can 10 ounces diced tomatoes with green chilies, drained
  • 1 large onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 3 cups shredded cheddar cheese divided
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and both bell peppers, cooking until softened, about 5-7 minutes.
  3. In a large bowl, combine both soups, diced tomatoes with green chilies, chicken broth, chili powder, cumin, garlic powder, and the sautéed vegetables. Mix well and season with salt and pepper.
  4. Spread one-third of the torn tortilla pieces in the bottom of the prepared baking dish.
  5. Layer with half of the shredded chicken, then pour one-third of the soup mixture over the chicken. Sprinkle with 1 cup of shredded cheese.
  6. Repeat layers: another third of tortillas, remaining chicken, another third of soup mixture, and 1 cup of cheese.
  7. Top with remaining tortilla pieces, pour remaining soup mixture over all, and finish with the final 1 cup of cheese, spreading to cover completely.
  8. Bake for 35-40 minutes until bubbly throughout and the cheese on top is golden and melted. Let stand 5 minutes before serving.