Description
A comforting casserole that layers shredded chicken, creamy soup, and tortillas, baked to perfection.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 yellow onion, finely diced
- 1 bell pepper (green or red), diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini or button)
- 1 can (14 oz) canned tomatoes with green chiles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken stock or broth
- 6 corn or flour tortillas, torn
- 2 cups shredded cheddar cheese
- 2 tablespoons butter or olive oil
- 1/4 cup fresh cilantro or parsley for garnish
- Salt and black pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Warm a large skillet over medium heat and add butter.
- Add onions and bell pepper; sauté until they soften.
- In a separate pan, sauté mushrooms until they release their juices and brown slightly. Add minced garlic and cook for 30 seconds.
- Combine the sautéed vegetables with shredded chicken in a mixing bowl.
- Stir in cream soups, canned tomatoes with chiles, and a splash of chicken stock.
- Season with salt, pepper, and smoked paprika; adjust to taste.
- In a buttered baking dish, layer tortillas, a third of the chicken mixture, and a scatter of cheese. Repeat layers, finishing with cheese on top.
- Bake for 25-30 minutes until bubbling and golden on top.
- Let it rest for 10 minutes before serving.
Notes
Use slightly stale tortillas for better absorption. Add extra stock for creaminess and broil for a crispier top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: King Ranch Chicken, casserole, comfort food, chicken recipe