The Best King Ranch Chicken

There is something so comforting about a casserole. This one comes together quickly and is perfect for feeding a hungry crowd!

You’ll Need:

• Cooking spray
• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (10.5-oz.) can cream of chicken soup
• 1 (10.5-oz.) can cream of mushroom soup
• 1 (10-oz.) can Ro-Tel
• 3 c. cooked shredded chicken
• 1 tsp. chili powder
• 1/2 tsp. cumin
• Kosher salt
• Freshly ground black pepper
• 18 corn tortillas
• 1 1/2 c. shredded cheddar
• 1 1/2 c. shredded Monterey jack
• Freshly chopped cilantro, for garnish

Instructions:

1. Preheat oven to 350°. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat.
2. Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese.
3. Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes.
4. Garnish with cilantro before serving.