King Ranch Chicken Casserole


1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters


Take the oven and preheat this to 350. Then, grab a skillet and heat up the oil in this. From there, sauté the red bell pepper, the onion, and the other bell pepper until they’re warmed up all the way, usually about two or so minutes.

Take the mixture of peppers and combine that with the soups, the broth, the tomatoes, the cumin, the sour cream, the chile powder, and the chipotle powder along with oregano, putting it together in a bowl that’s large, stirring all of this until it all fully combines.

Add a few tablespoons of your sauce all the way to the bottom of the dish you’re going to bake.

Take half of the chicken and spread this over where the sauce is.

From there, take about half the sauce and place it over the top of the chicken, and then, add about a third of the cheese.

From here, add some tortillas and put this over the cheese layer.

Add the last half of the chicken over this, and then, finally top the final part of this with the sauce that’s left over.

Make sure to reserve about half a cup, and then add the rest of the tortillas, the reserved sauce, and the last third of the cheese.

Take the casserole and put it in the oven after it’s been warmed up, baking this until everything fully bubbles, usually around 40 or so minutes.

You want to turn the oven temperature to a broil once you see it bubbling. From there, broil the casserole until you notice that it’s got a golden top. This shouldn’t take more than 203 minutes.

Serve immediately. If you plan to save some for later, cover it in foil and then put it in the fridge. It’s good for up to a week in there. It’s best if you don’t freeze this one, since it doesn’t do well when frozen.

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