This traditional classic Southern King Ranch Casserole includes chicken, vegetables, corn tortillas and cheese. My two favorite things in this world are Cheese and Chicken, ain’t that the berries! Perfect for those late at night Tex-Mex flavor cravings.
- 3 tablespoons vegetable oil, divided
- 3 cups crushed corn chips
- 2 teaspoons ground cumin
- 2 pounds boneless, skinless chicken breasts, cut into ¾-inch cubes
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 cup diced green pepper
- 1 cup onion
- 1 clove garlic, finely minced
- 10 corn tortillas, cut or torn into quarters
- 16 ounces shredded cheese, divided
- 1 (10-1/2-ounce) can cream of chicken soup
- 1 (10-1/2-ounce) can cheese soup
- 1 (10-ounce) can diced tomatoes with chilies, undrained
- Preheat the oven to 350 degrees and spray a casserole dish with cooking spray.
- In a large bowl, combine the 2 tablespoons of vegetable oil, paprika, chili powder, cumin, salt and stir well. Add the cubed chicken and toss to coat. Set it aside for 10 minutes.
- Meanwhile, in a deep skillet, heat the remaining vegetable oil and cook the green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until the vegetables are softened.
- Add the chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. The chicken should be browned and mostly cooked through.
- In a bowl, combine the chicken soup, cheese soup, and the tomatoes. Stir until combined. Set aside one cup of the cheese for the topping.
- Make the layers in the casserole dish as follows: half the cooked chicken mixture, half of the remaining cheese, half of the tortilla pieces, and half of the soup mixture. Repeat.
- Bake, uncovered, for 20 minutes.Then remove from the oven and add the crushed corn chips and top with the remaining 1 cup cheese and continue to bake for 10 minutes until the cheese is melted.