King Ranch Chicken Casserole
Ingredients
3 cups cooked chicken, shredded
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup1 can (10 oz) diced tomatoes with green chilies (Rotel), drained
1 cup sour cream
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon cumin
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
10-12 corn tortillas, torn into pieces
½ cup chicken broth (optional, for a creamier texture)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.Prepare the sauce
– In a bowl, mix cream of chicken soup, cream of mushroom soup, drained Rotel, sour cream, chili powder, garlic powder, onion powder, and cumin. Stir in chicken broth if using.Assemble the casserole
– Layer half of the torn tortillas on the bottom of the dish. Add half of the shredded chicken, then half of the sauce mixture, and sprinkle with half of the cheese. Repeat layers.Bake uncovered for 30-35 minutes, until bubbly and cheese is melted.
Rest & Serve
– Let it sit for 5-10 minutes before slicing. Garnish with chopped cilantro or jalapeños if desired.
