Recipe Index

Ingredients

• 2 tablespoons olive oil
• 1 green bell pepper, (chopped)
• 1 red bell pepper, (chopped)
• 1 small yellow onion, (chopped)
• salt and pepper
• 2 cups cooked chicken, (shredded)
• 1 (10 ounce) can fire roasted diced tomatoes, (drained)
• 1 (4 ounce) can green chiles, (drained)
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 1 bag corn tortilla chips

Method

1. Heat the oven to 350F and grease a 9x13-inch baking dish for the casserole.
2. Sauté the chopped green bell pepper, red bell pepper and yellow onion in the olive oil in a skillet over medium-high heat, seasoned with salt and pepper, until the vegetables soften.
3. Combine the sautéed vegetables in a large bowl with the shredded chicken, drained fire-roasted tomatoes, drained green chiles, cream of mushroom soup, cream of chicken soup, garlic powder, chili powder, salt and pepper.
4. Mix the shredded cheddar and pepper jack together in a separate bowl for the casserole topping layers.
5. Cover the base of the baking dish with an even layer of corn tortilla chips, spread half the chicken mixture over the chips and sprinkle over half the mixed cheese.
6. Repeat the chips, chicken mixture and cheese layers once more so the casserole ends with cheese on top.
7. Bake the King Ranch casserole for 20 to 30 minutes until the top is bubbly and golden, then let it rest for at least 10 minutes before serving.

Prep: 30 min · Cook: 30 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data