Casseroles were the perfect quick comfort food of the 1970s — take shredded chicken or cooked ground beef, add canned soup and some sauteed veggies, layer it with cheese and tortilla chips and bake on 350 for 40 minutes and viola! Dinner. The King Ranch Chicken Casserole hails from Texas and is considered by some Texans to be the state casserole dish of Texas. This casserole includes layers of creamy chicken, onions, peppers, spices cheese and tortillas. There’s some debate over whether it’s best to use actual tortillas or chips, but this recipe calls for tortillas.
- 1 medium white onion, diced
- 1 orange bell pepper, diced
- 1 large green bell pepper, diced
- 3 Tablespoons vegetable oil
- 2 Cups cooked chicken, chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- One 10-ounce can diced tomato and green chiles
- 1 Teaspoon chili powder
- 2 Teaspoons ground cumin
- 1/4 Teaspoon salt
- 1/4 Teaspoon garlic powder
- 1/4 Teaspoon pepper
- Twelve 6-inch corn tortillas
- 1 Cup cheddar cheese
- 1 Cup Monterrey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium high heat.
Sauté onion and bell peppers in oil for five minutes or until tender.
Stir in chicken, chicken soup, mushroom soup, diced tomato and green chiles, chili powder, cumin, salt, garlic powder and pepper.
Saute for 5 minutes.
Lightly grease a 13-by-9-inch baking dish.
Tear up the corn tortillas.
Line 1/3 of them on the bottom of the baking dish.
Spoon 1/3 of the chicken mixture over the tortillas.
Top with 1/3 of the cheese.
Repeat layers twice more.
Bake casserole in the preheated oven until bubbling, about 40 minutes.
Increase the oven temperature to broil.
Broil the casserole until top is golden, about 2 to 3 minutes.
Let casserole rest 10 minutes before serving.