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Texas King Ranch Chicken Casserole

A thick, layered slice of Texas King Ranch Chicken Casserole topped with melted, browned cheese on a white plate.
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A rich, layered, and creamy Tex-Mex chicken casserole featuring tortillas, cheese, and green chilies.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, drained
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 corn tortillas, cut into quarters
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, drained green chilies, sour cream, milk, chili powder, cumin, salt, and pepper. Mix until smooth.
  3. Fold the shredded chicken into the soup mixture until everything is coated.
  4. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  5. Arrange half of the quartered corn tortillas over the chicken mixture in a single layer.
  6. Spoon half of the remaining chicken mixture evenly over the tortillas.
  7. Sprinkle with half of the Monterey Jack cheese and half of the cheddar cheese.
  8. Repeat the layers: remaining tortillas, remaining chicken mixture, and the rest of the cheeses.
  9. Bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  10. Let the casserole rest for 10 minutes before cutting and serving.

Notes

  • To make this ahead, assemble the entire casserole but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For freezing, assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 20 minutes to the cook time.
  • You can substitute Rotel with one 10-ounce can of diced tomatoes with green chilies and one 4-ounce can of chopped mild green chilies, adjusting the liquid slightly if needed.
  • Serve with a side of refried beans, Mexican rice, or a simple green salad.

Nutrition

Find it online: https://delishdreams.com/texas-king-ranch-chicken-casserole-recipe/