King Ranch Chicken
King Ranch Chicken casserole layered with corn tortillas, Mexican cheese, sour cream and shredded chicken. This makes a great make ahead freezer meal and is a crowd favorite! The best thing about this recipe is that it's made from scratch! No canned soup required. This is the best king ranch chicken casserole you will ever have!
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups cooked and shredded chicken thighs (you can also use leftover rotisserie chicken)
- 16 ounces sour cream (about 2 cups)
- 16 ounces jarred salsa, use either hot, medium or mild (I used hot)
- 4.5 ounces chopped green chiles
- 1/2 cup cilantro, chopped
- 1 tsp chili powder
- 1 tsp cumin
- 12 ounces shredded Mexican cheese blend (about 3 cups)
- 15 corn tortillas
Instructions
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Preheat oven to 400 degrees. Add olive oil to a medium skillet and heat over medium high heat. Add in onion and bell pepper and saute for 3-4 minutes or until softened and golden brown. Add in garlic and cook for an additional minute.
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To a large bowl add sautéed peppers, onions and garlic, chicken, sour cream, salsa, green chilies, cilantro, chili powder and cumin.
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Cut the tortillas into smaller pieces.
Assemble
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Spoon 1/4 of the chicken mixture into the bottom of a 13 x 9 baking dish. Top with 3/4 cup of the cheese and a layer of cut tortillas. Repeat two more layers. Spread the last 1/4 of chicken filling and remaining 3/4 cup of cheese on top.
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Bake for 25 minutes or until golden brown. Serve warm and enjoy!
Recipe Notes
Adapted from A Spicy Perspective