King Ranch Chicken Casserole

Tex-mex · 60 min · Chicken · high-protein

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Ingredients

• 4 cups Cooked shredded chicken
• 10, torn Corn tortillas
• 1 can (10.5 oz) Canned cream of chicken soup
• 1 can (10 oz) Canned diced tomatoes with green chiles
• 1, diced Yellow onion
• 1, diced Green bell pepper
• 2 cups Shredded cheddar cheese
• 3/4 cup Chicken broth
• 1 tsp Ground cumin
• 2 tbsp Vegetable oil

Method

1. Preheat the oven to 350F. Saute the onion and bell pepper in oil until soft, about 6 minutes.
2. Stir in the cream of chicken soup, tomatoes with green chiles, chicken broth, and cumin, and simmer 3 minutes.
3. Fold in the shredded chicken.
4. Layer half the torn tortillas in a 9x13 dish, top with half the chicken mixture and half the cheese, then repeat.
5. Cover with foil and bake 25 minutes.
6. Uncover and bake until bubbly and golden, about 10 more minutes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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