Description
A comforting and flavorful King Ranch Chicken Casserole featuring shredded chicken in a creamy, spiced sauce layered with corn tortillas and cheddar cheese, baked to perfection. This hearty dish combines classic Tex-Mex flavors with an easy-to-follow method, making it perfect for family dinners or potlucks.
Ingredients
Scale
For the Sauté Base:
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup diced onion
- ½ cup diced red bell pepper
- 2 cloves garlic, minced
For the Sauce and Filling:
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup chicken stock, divided
- 3 cups cooked and shredded chicken (rotisserie is convenient)
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
For the Casserole Assembly:
- 12 corn tortillas
- 2 cups grated cheddar cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (177°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil and butter in a skillet over medium heat. Add diced onion and red bell pepper, sautéing until they soften and become fragrant, about 4-5 minutes. Stir in minced garlic and cook for another minute to release its aroma.
- Make the Creamy Sauce: Stir in both cans of cream of chicken soup, and ½ cup of the chicken stock into the skillet. Add chili powder, cumin, black pepper, cayenne pepper, and kosher salt. Mix well to combine all ingredients evenly.
- Add Chicken and Simmer: Incorporate the shredded chicken into the sauce mixture. Allow the mixture to simmer gently for a few minutes to meld flavors, then remove the skillet from heat.
- Prepare the Baking Dish Layer: Pour the remaining ½ cup chicken stock evenly into the greased baking dish to keep the casserole moist during baking.
- Layer the Casserole: Layer 4 corn tortillas, halved, to cover the bottom of the dish. Spread one-third of the chicken sauce mixture evenly over the tortillas. Repeat two more layers with tortillas and chicken mixture, using up all the ingredients. Ensure even layering for balanced flavor and texture.
- Add Cheese and Cover: Sprinkle the 2 cups of grated cheddar cheese evenly over the top layer. Cover the casserole tightly with aluminum foil to retain moisture while baking.
- Bake and Rest: Bake the covered casserole in the preheated oven for 40 minutes until heated through and bubbly. After baking, let it sit covered for 10 minutes to set and make serving easier.
Notes
- Using rotisserie chicken saves time and adds great flavor, but any cooked shredded chicken works well.
- Adjust the amount of cayenne pepper if you prefer less or more heat.
- For a creamier texture, consider adding a splash of heavy cream or milk to the sauce before layering.
- If you like, you can substitute corn tortillas with flour tortillas for a softer texture, although traditional recipes use corn.
- Adding a layer of sliced jalapeños or green chilies can enhance the spice and flavor complexity.
