Ingredients:
- 2 cups cooked chicken, shredded
- 1 onion, finely chopped
- 1 bell pepper, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 12 corn tortillas, cut into bite-sized pieces
- Cooking spray
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the chopped onion and bell pepper until softened.
- Add the shredded chicken to the skillet and mix well.
- Stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for a few minutes until everything is well combined and heated through.
- In a greased casserole dish, layer half of the tortilla pieces, followed by half of the chicken mixture, and then half of the shredded cheddar cheese. Repeat the layers with the remaining tortilla pieces, chicken mixture, and cheese.
- Finish with a final layer of cheese on top.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Allow the casserole to rest for a few minutes before serving.
Enjoy your King Ranch Chicken Casserole!
