Ingredients:

  • 4 cups cooked shredded chicken (rotisserie recommended)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil or butter
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10 oz) can diced tomatoes & green chiles (Rotel), undrained
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 12 to 15 six-inch corn tortillas
  • 3 cups shredded cheese (Cheddar/Monterey Jack blend), divided

Instructions:

  1. Preheat oven to 375°F (190°C). Heat oil or butter in a large skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Whisk together the cream of mushroom soup, cream of chicken soup, undrained Rotel, chicken broth, chili powder, and cumin in the skillet. Simmer gently for 5 minutes, allowing the flavors to meld.
  3. Remove the sauce mixture from the heat. Stir in the shredded cooked chicken and season generously with salt and pepper. The mixture should be thick but spreadable.
  4. Briefly warm the corn tortillas (either by quickly dipping them in hot water/broth or microwaving them wrapped in a damp paper towel for 30 seconds) to make them pliable.
  5. Assemble Layer 1: Spread a thin layer of the chicken-sauce mixture across the bottom of a prepared 9x13 inch baking dish. Lay 4-5 tortillas over the sauce, overlapping slightly. Sprinkle one-third of the remaining shredded cheese over the tortillas.
  6. Assemble Layer 2 & 3: Repeat the layering process: one-half of the remaining chicken-sauce mixture, followed by 4-5 tortillas, then another portion of cheese. Add the final layer of chicken-sauce mixture on top.
  7. Top the casserole evenly with the remaining cheese. Bake for 30–35 minutes, or until the casserole is bubbly around the edges and the cheese is golden brown.
  8. Remove from the oven and allow the King Ranch Chicken Casserole to rest for 10 minutes before slicing and serving. This resting period is crucial for setting the structure.