King Ranch Chicken Casserole
Are you ready to learn how to prepare delicious and mouth water King Ranch Chicken Casserole .
You can easily prepare with the following ingredient . So lets start!
Ingredient checklist
- 1 tablespoon vegetable oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 (10 oz.) Can diced tomatoes with green chilies (such as RO * TEL®)
- 1 cup of chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon of chipotle chili powder
- 1 chicken cooked, shredded or cut into chunks
- 8 ounces cheddar cheese shredded
- 10 corn tortillas, quartered
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Instruction
Step 1 : Preheat the oven to 350 degrees F (175 degrees C).
Step 2 : Heat the oil in a large skillet over high heat. Sauté onion, red bell pepper, and green bell pepper in hot oil until heated through, about 2 minutes.
Step 3 : Combine the onion and bell pepper mixture, cream of mushroom soup, cream of chicken, diced tomatoes, chicken broth, sour cream, cumin, ancho chili powder, oregano, and chipotle chili powder in a large bowl and stir until smooth. sauce is well combined.
Step 4 : Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Spread half the chicken over the sauce. Spread about half of the sauce over the chicken and top with 1/3 of the cheese. Spread a layer of tortillas over the cheese. Spread the remaining half of the chicken over the tortillas and top with most of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 of the cheese, remaining tortillas, reserved 1/2 cup salsa and remaining 1/3 of cheese.
Step 5 : Bake the casserole in the preheated oven until bubbly, about 40 minutes. Increase oven temperature to broil. Grill the casserole until the top is golden brown, 2 to 3 more minutes.
Nutritional information
Per portion:
479 calories; protein 32 g 64% DV; carbohydrates 24.9 g 8% DV; fat 28 g 43% DV; cholesterol 99.5 mg 33% DV; sodium 890.3 mg 36% DV. Complete nutrition
Time
Preparation: 30 minutes
Cook: 45 minutes
Total: 1 hour and 15 minutes
Servings: 8
Yield: 8 servings
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