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!
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
Servings: 8
Ingredients
1tbspolive oil
1 largeonion, diced
1mediumred bell pepper, diced
4clovesgarlic, minced
4cupscooked and shredded chicken thighs , (you can also use leftover rotisserie chicken)
16ouncessour cream , (about 2 cups)
16ouncesjarred salsa, use either hot, medium or mild, (I used hot)
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.
To a large bowl add sautéed peppers, onions and garlic, chicken, sour cream, salsa, green chilies, cilantro, chili powder and cumin.
Cut the tortillas into smaller pieces.
Assemble
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.
Bake for 25 minutes or until golden brown. Serve warm and enjoy!