King Ranch Casserole
King Ranch Casserole is your solution if you're looking for a dinner that is both delicious and easy to make! It's a creamy dish with layers of chicken, cheese and tortilla chips that your family is going to want on repeat.
Servings: 8 people
Ingredients
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- salt and pepper
- 2 cups cooked chicken, shredded
- 1 10 ounce can fire roasted diced tomatoes, drained
- 1 4 ounce can green chiles, drained
- 1 10 ounce can cream of mushroom soup
- 1 10 ounce can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 bag corn tortilla chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch baking dish with cooking spray.
- In a medium skillet, heat the oil over medium high heat, add in the green bell pepper, red bell pepper, and onion. Season with salt and pepper and sauté until the vegetables are tender.
- In a large bowl mix together the sauteed vegetables, shredded chicken, tomatoes, green chiles, cream of mushroom soup, cream of chicken soup, garlic powder, chili powder, salt and pepper.
- In a separate bowl, mix together the cheddar and pepper jack cheeses.
- At the bottom of the baking dish layer enough tortilla chips to cover the dish in an even layer. Pour ½ of the chicken mixture on top of the tortilla chips and ½ of the cheese mixture on top of the chicken.
- Repeat these layers 1 more time for a total of 2 layers of chips, chicken, and cheese, ending with the last layer of cheese.
- Bake the casserole until the top is bubbly and golden about 20-30 minutes. Remove the casserole from the oven and let it rest for at least 10 minutes before serving.
Notes
Store leftovers in the fridge in an airtight container for up to 4 days.
If you like a little heat, add a diced jalapeño to the vegetable mix and add an additional teaspoon of chili powder.
Some recipes use corn tortillas or flour tortillas in place of the chips but I prefer the way the chips absorb some of the liquid.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1120mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 38mg | Calcium: 230mg | Iron: 2mg
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