This King Ranch Chicken Casserole Recipe is AMAZING and EASY!

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner; canned chicken is budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories; processed cheese is often cheaper.

Cut corn tortillas into quarters using a pizza cutter.

Melt 4 tablespoons of butter in a skillet over medium heat.

Add 1/2 cup diced green bell pepper and 1 cup diced red bell pepper to the skillet and sauté until tender.

Add 1 tablespoon of minced garlic to the skillet and cook for about 1 minute until fragrant.

Add 2 cups of shredded rotisserie chicken to the skillet and mix with the sautéed vegetables.

Sprinkle in 1 teaspoon of onion powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder, and mix well.

Add 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 1 can of drained diced tomatoes, and 1 can of diced green chilies (with juice) to the skillet and mix everything together.

Stir in 1 cup of Mexican blend cheese until melted into the mixture.

Pre-grease a 9 by 13 baking dish with non-stick cooking spray.

Layer the bottom of the baking dish with the cut tortillas.

Scoop some of the chicken mixture over the tortillas and spread evenly.

Sprinkle a little more cheese on top of the chicken mixture.

Repeat the layering process with remaining tortillas and chicken mixture, finishing with a final layer of tortillas and the remaining shredded cheddar cheese on top.

Preheat the oven to 350°F (175°C).

Bake the casserole uncovered in the preheated oven for 30 minutes until the top is crispy.

Let the casserole sit for about 10 minutes to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens