King Ranch Chicken Casserole

Serves 8

Ingredients

• 4 cups cooked shredded chicken (rotisserie or poached)
• 12 corn tortillas
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 3 garlic cloves, minced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10 oz) diced tomatoes with green chiles (such as Ro-Tel), undrained
• 1/2 cup low-sodium chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups sharp cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped (optional garnish)

Instructions

1. 1Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. 2Melt the butter in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened and lightly golden at the edges, 6 to 8 minutes.
3. 3Stir in the garlic and cook until fragrant, about 30 seconds. Remove the skillet from the heat.
4. 4In a large bowl, whisk together both cream soups, the diced tomatoes with green chiles (with their juices), chicken broth, chili powder, cumin, salt, and black pepper until smooth.
5. 5Fold the shredded chicken and the sautéed onion-pepper mixture into the sauce until everything is evenly coated.
6. 6Warm the tortillas briefly (a few seconds per side in a dry skillet or wrapped in a damp towel in the microwave) so they are pliable and won’t crack when layered.
7. 7Spread a thin layer of the chicken mixture across the bottom of the prepared baking dish. Arrange tortillas in a single layer, overlapping slightly to cover.
8. 8Spoon one-third of the remaining chicken mixture over the tortillas, then sprinkle with one-third of the cheddar. Repeat the tortilla–chicken–cheese layers twice more, ending with a generous blanket of cheese on top.
9. 9Cover the dish tightly with foil and bake for 25 minutes. Uncover and bake until the edges are bubbling and the cheese is melted and lightly browned in spots, 15 to 20 minutes more.
10. 10Remove from the oven and let the casserole rest 10 to 15 minutes so the layers set and slice cleanly. Scatter cilantro over the top if using, cut into 8 squares, and serve hot.