King Ranch Chicken
Ingredients
The filling
-
2
teaspoons
olive oil
-
1
medium
onion, finely diced
-
1 ½
cups
bell peppers, finely diced
-
2
teaspoons
garlic, minced
-
to taste
salt and pepper
-
1
tablespoon
chili powder
-
½
teaspoon
ground cumin
-
2
10 ounce cans
cream of chicken soup
-
1
10 ounce can
diced tomatoes with green chiles
-
4
cups
diced cooked chicken
The layers
-
16
pieces
corn tortillas, cut into squares
-
4
cups
shredded cheese (cheddar, Monterey jack, or a blend)
The toppings
-
2
Roma
tomatoes, seeded and diced
-
2
tablespoons
cilantro leaves, chopped
-
to taste
cooking spray
Instructions
- Preheat the oven to 350°F and coat a 9"x13" pan with cooking spray.
- Heat olive oil in a large pan over medium-high heat, then add onion and bell peppers, cooking until tender.
- Add garlic and cook for an additional minute, seasoning with salt and pepper.
- Stir in chili powder, ground cumin, cream of chicken soup, diced tomatoes, and chicken until combined and heated through.
- Layer 1/3 of the tortillas in the bottom of the dish, followed by 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers, ending with cheese on top.
- Cover and bake for 45 minutes, then uncover and bake for an additional 15 minutes until the cheese is melted and starting to brown.
- Let sit for 5-10 minutes before topping with tomatoes and cilantro, then cut into squares and serve.
Nutrition Facts (estimated)
Servings
8
Calories
433
Total fat
23g
Total carbohydrates
28g
Total protein
26g
Sodium
435mg
Cholesterol
86mg
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