Think of this casserole as a south-of-the-border-inspired lasagna with layers of hearty chicken and veggies, a creamy sauce, sturdy tortillas, and plenty of cheese.
KING RANCH CHICKEN
Makes 6 to 8 Servings
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- ½ teaspoon ground coriander
- 1 (10¾-ounce) can cream of celery soup
- 1 (10¾-ounce) can cream of chicken soup
- ¾ cup chicken broth
- 1 rotisserie chicken, meat shredded, skin and bones discarded (about 3½ cups)
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 1 (4-ounce) can diced green chiles, drained
- 1½ cups shredded sharp Cheddar cheese, divided
- 10 corn tortillas, cut into quarters
- Chopped tomato, chopped green onion, and pickled jalapeño slices, to serve
Instructions
- Preheat oven to 350°.
- In a 12-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in garlic, chili powder, and coriander; cook for 1 minute. Transfer vegetables to a large bowl, and let cool. Wipe skillet clean; spray with cooking spray.
- Stir soups and broth into vegetables; stir in chicken, tomatoes, and chiles until well combined.
- Spread one-third of chicken mixture in bottom of skillet. Sprinkle with ¾ cup cheese. Top with a single layer of 20 tortilla wedges, overlapping as needed to fit. Repeat layers once. Spread remaining chicken mixture onto tortillas; sprinkle with remaining ½ cup cheese.
- Bake until hot and bubbly and cheese is melted, 25 to 30 minutes. Let stand for 15 minutes. Serve with tomato, green onion, and jalapeño.
