King Ranch Casserole
Discover the ultimate comfort food with this classic King Ranch Casserole recipe—a Tex-Mex favorite that transforms pantry staples into a hearty, cheesy masterpiece. Layers of tender shredded chicken, creamy soups, spiced tomato sauce, and gooey melted cheddar and Monterey Jack cheeses are stacked between soft corn tortillas for the perfect balance of flavor and texture. Featuring bold seasonings like chili powder, cumin, and garlic, this casserole is baked to bubbly perfection in just 40 minutes. Perfect for bustling weeknights or cozy family dinners, this crowd-pleaser pairs wonderfully with a crisp side salad or crunchy tortilla chips. Easy to make and endlessly satisfying, this dish is a must-try for lovers of comforting, flavorful casseroles!
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Recipe Information
Ingredients
- 4 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
- 1 large Yellow onion, diced
- 1 large Bell pepper, diced
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 cup Chicken broth
- 12 small Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the chili powder, garlic powder, and cumin. Cook for 1 minute until fragrant.
Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth to the skillet. Stir to combine and bring the mixture to a simmer.
Spray a 9x13-inch baking dish with non-stick cooking spray.
Layer 4 corn tortillas evenly across the bottom of the baking dish.
Spread one-third of the shredded chicken over the tortillas, followed by one-third of the soup mixture. Sprinkle one-third of the shredded cheddar and Monterey Jack cheeses over the sauce.
Repeat the layers two more times, ending with the cheese on top.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and lightly golden brown.
Let the casserole cool for 5-10 minutes before serving. Enjoy with a side of salad or tortilla chips!
Nutrition Facts
Calories |
4357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 5579 mg | 243% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 36.9 g | ||
| Protein | 424.7 g | 849% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 3267 mg | 251% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4626 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
