KING RANCH Chicken Casserole

Name: KING RANCH Chicken Casserole
Cuisine: American
Ingredients: chicken; 2 tablespoons olive oil; 4 chicken breasts, with rib meat; 2 teaspoons kosher salt; 1 teaspoon cracked pepper; 1/2 teaspoon smoked cumin powder; 1 teaspoon chili powder; 1 teaspoon poultry seasoning; 1/2 teaspoon garlic powder; Juice of 1 lime; veggies; 1 yellow onion, finely diced; 1 red bell pepper, finely diced; 1 yellow pepper, finely diced; 1 jalapeno, finely diced; sauce; 1 (10 oz) can of diced tomato with green chiles; 1 (10.5 oz) can of cream of mushroom soup; 1 (10.5 oz) can of cream of chicken soup; 1 cup chicken broth; 2 tablespoons chili powder; 1 teaspoon smoked cumin; 1 teaspoon salt; 1 teaspoon pepper; other; 1 cup ea. Shredded cheddar, Monterey Jack, and queso fresco; 16-20 corn tortillas, cut or ripped into 2" pieces

jessicadpaxton @jessicaDP

Austin, Texas

So basically this tastes like an awesome creamy chicken enchilada exploded in a casserole dish...and so easy to make..Don't let the long list of common ingredients fool you!

jessicadpaxton @jessicaDP

Austin, Texas

So basically this tastes like an awesome creamy chicken enchilada exploded in a casserole dish...and so easy to make..Don't let the long list of common ingredients fool you!

Saved

Ingredients

chicken
2 tablespoonsolive oil
4chicken breasts, with rib meat
2 teaspoonskosher salt
1 teaspooncracked pepper
1/2 teaspoonsmoked cumin powder
1 teaspoonchili powder
1 teaspoonpoultry seasoning
1/2 teaspoongarlic powder
Juice of 1 lime
veggies
1yellow onion, finely diced
1red bell pepper, finely diced
1yellow pepper, finely diced
1jalapeno, finely diced
sauce
1 (10 oz)can of diced tomato with green chiles
1 (10.5 oz)can of cream of mushroom soup
1 (10.5 oz)can of cream of chicken soup
1 cupchicken broth
2 tablespoonschili powder
1 teaspoonsmoked cumin
1 teaspoonsalt
1 teaspoonpepper
other
1 cupea. Shredded cheddar, Monterey Jack, and queso fresco
16-20corn tortillas, cut or ripped into 2" pieces

Saved

Steps

1

SEE CHICKEN SECTION Cut chicken breasts into 2" pieces and place in a large bowl. Drizzle with olive oil. Seasoning with seasonings and lime juice. Toss to coat. Refrigerate for at least 30 minutes. Preheat oven to 350.
2

In a 9× 13 covered casserole dish cook chicken pieces approximately 30 minutes until cooked through but not dry.
3

While chicken is cooking, dice VEGGIES ingredients and toss to combine. In a separate bowl combine SAUCE ingredients. In a third bowl, toss cheese together. Cut or tear tortillas into uniformly sized bite-sized pieces
4

Remove chicken from dish, set aside. Drain any juices from dish. Apply a light coat of olive oil to dish. Preheat oven again to 350
5

Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the sauce mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the sauce mixture.
6

Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes
7

Cool 10 minutes before serving.