King Ranch Casserole
This Rotisserie Chicken Casserole is a hearty, flavorful dish layered with tender chicken, fresh vegetables, creamy sauces, and melted cheese, all on a base of lightly fried corn tortillas. With a touch of spice and rich, comforting textures, it’s the perfect easy-to-make meal for any night of the week!
Ingredients
- 1 rotisserie chicken bones and skin removed
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 onion diced
- 2 jalapeños seeds removed and diced small
- 1 jalapeño sliced (for topping)
- 6 oz mushrooms sliced (optional)
- 1 tbsp garlic minced
- 1 cup chicken broth
- 1 can diced tomatoes and green chilies
- 1 can cream of chicken soup
- 12 corn tortillas lightly fried
- Avocado oil
- 2 cups cheddar cheese
- 2 cups Monterey Jack or Pepper Jack cheese
Casserole Seasoning:
- 2 tbsp Bailee’s Kitchen On Purpose Seasoning
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- If substituting Bailee’s Kitchen seasoning, use 1 tsp each of salt, pepper, garlic powder, onion powder, and smoked paprika.
Instructions
- Preheat oven: Preheat your oven to 350°F and lightly grease a 9x13-inch casserole dish.
- Prepare tortillas: In a large pan, heat a small amount of avocado oil. Lightly fry the corn tortillas for 1-2 minutes per side to prevent them from becoming soggy in the casserole. Set aside.
- Cook vegetables: In the same pan, add diced bell peppers, onion, jalapeños, and mushrooms. Season with the listed seasonings and cook for 4-5 minutes, until softened. Add the minced garlic during the last minute and cook for 1 more minute.
- Combine filling: Stir in chicken broth, diced tomatoes with green chilies, cream of chicken soup, and shredded rotisserie chicken. Mix well, then remove from heat.
- Assemble casserole:
- o Spread ½ cup of the chicken mixture on the bottom of the casserole dish.
- o Add a layer of fried corn tortillas.
- o Spread half of the remaining chicken mixture over the tortillas.
- o Sprinkle 1 cup each of cheddar and Monterey Jack cheese on top.
- o Repeat with another layer of tortillas, the remaining chicken mixture, and another 1 cup each of cheddar and Monterey Jack cheese.
- Top with jalapeños: Arrange sliced jalapeños on top, placing them where each serving would be.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy!