Name: King Ranch Casserole
Yield: 1
Cuisine: American
Ingredients: 3 tbsp Butter; 1 Onion, chopped; 1 Bell pepper, diced; 2 Garlic cloves, minced; 1 Can cream of chicken soup; 1 Can cream of mushroom soup; 1 10 oz can Rotel tomatoes; 1 Small can green chilis; 2 tbsp Sour cream; 2 tsp Ancho chili powder; 1 tsp Cumin; 3 cups About 2 lb Chicken, diced; 2 cups Sharp cheddar cheese, grated; 1 cup Monterey cheese, grated; 14 Corn tortillas, torn into 4-6 pieces; 1 Juice of lime

AuthorJanWoods

DifficultyBeginner

This was Aunt Esther’s recipe. It originated in Texas.

Yields1 Serving

3 tbsp Butter

1 Onion, chopped

1 Bell pepper, diced

2 Garlic cloves, minced

1 Can cream of chicken soup

1 Can cream of mushroom soup

1 10 oz can Rotel tomatoes

1 Small can green chilis

2 tbsp Sour cream

2 tsp Ancho chili powder

1 tsp Cumin

3 cups About 2 lb Chicken, diced

2 cups Sharp cheddar cheese, grated

1 cup Monterey cheese, grated

14 Corn tortillas, torn into 4-6 pieces

1 Juice of lime

Sauté bell pepper, onion, and garlic in butter.
Combine the sautéed veggies, Rotels, can of green Chili’s, spices, soups, sour cream, lime, and chicken.

Layer 1: 1/2 of torn tortillas
Layer 2: 1/2 of chicken mixture
Layer 3: 1/2 of cheese
Repeat layers.

Bake at 350 degrees for 40 minutes.
Garnish with cilantro and sour cream.
(You can replace soups with 3 tbs
Flour, 2 cups chicken broth, and 1/2 cup sour cream.)

CategoryCasserole, Chicken Dish, Main CourseCuisineAmerican

Ingredients