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King Ranch Chicken Bake
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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
8 servings

Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TELĀ®)
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle chile powder
- 1 (3 pound) cooked chicken, torn into shreds or cut into chunks
- 1 (8 ounce) package shredded Cheddar cheese
- 10 (6 inch) corn tortillas, cut into quarters
Instructions
1
Preheat your oven to a moderate temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Heat oil in a large skillet over extremely high heat. Sear the onion and bell peppers in the hot oil until they are warmed through, approximately 2 minutes. Transfer them to a large bowl.
3
Combine the contents of two cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder in a bowl. Mix until the sauce is well-blended.
4
Place a small amount of the sauce at the bottom of a 9x13-inch baking dish. Layer with half of the chicken, half of the sauce, half of the Cheddar cheese, and half of the tortillas.
5
Spread the remaining chicken over the tortillas. Spread all but a half cup of the remaining sauce over the chicken, then top with another one-third of the Cheddar cheese, and the remaining tortillas. Spread the remaining half cup over top, and sprinkle with the remaining Cheddar.
6
Bake the casserole in the preheated oven until it is bubbling, approximately 40 minutes.
7
Activate your broiler and broil the top until it is golden brown, approximately 2 to 3 more minutes.
8
Serve the casserole hot and indulge in its delicious flavors!