Description
Classic King Ranch Chicken Casserole , layered corn tortillas with creamy soups, rotisserie chicken, diced tomatoes with chiles, and cheddar. A hearty gluten-free baked dinner.
Ingredients
Scale
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- 1 teaspoon (5 ml) olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (10.5 ounce / 298 g) can cream of chicken soup
- 1 (10.5 ounce / 298 g) can cream of mushroom soup
- 1 (10 ounce / 283 g) can diced tomatoes with green chiles (such as Rotel)
- 2 cups (about 280 g) cooked chicken, shredded (rotisserie chicken recommended)
- Salt and pepper, to taste
- 10 corn tortillas
- 2 cups (about 226 g) shredded cheddar cheese (sharp or medium)
Instructions
- Step 1: Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (177°C). Lightly spray a 9×13-inch baking dish with oil to prevent sticking.
- Step 2: Heat the Skillet: Warm 1 teaspoon of olive oil in a skillet over medium-high heat until the oil shimmers. This ensures even softening of vegetables without burning.
- Step 3: Cook the Vegetables: Add the diced onion and bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the bell pepper softens but still retains some texture.
- Step 4: Add Garlic Wisely: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it will impart bitterness.
- Step 5: Mix Filling Ingredients: Add both cans of cream of chicken and cream of mushroom soups, the canned diced tomatoes with green chiles, shredded chicken, chili powder (1 teaspoon), and salt and pepper to taste. Stir until all ingredients are thoroughly combined and evenly coated.
- Step 6: Layer the Tortillas: Place 5 corn tortillas flat on the bottom of the prepared baking dish. Tear one tortilla as needed to fill gaps so the bottom layer is even and well covered.
- Step 7: Start Layering: Spread half of the chicken mixture over the tortilla layer. Sprinkle 1 cup of shredded cheddar cheese evenly on top. Repeat the layers with the remaining 5 tortillas and the rest of the chicken mixture, then finish by sprinkling the remaining 1 cup of shredded cheddar cheese on top.
- Step 8: Bake the Casserole: Place the baking dish in the preheated oven. Bake for 30 minutes. Look for the cheese to be fully melted and the filling to be bubbling around the edges. If the cheese begins to brown too quickly, cover the dish loosely with foil for the last few minutes.
- Step 9: Serve and Enjoy: Remove the casserole from the oven and let it rest for 2 minutes to firm up before slicing and serving. Optionally, sprinkle fresh cilantro over the top for added flavor.
Notes
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- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days. Keep away from heat sources.
- Refrigeration: Transfer leftovers to an airtight container and refrigerate up to 5 days. Reheat thoroughly before serving to maintain texture.
- Freezing: Wrap portions tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tip: If vegetables brown too fast during sautéing, lower the heat slightly to keep them tender and flavorful.
- Expert Tip: To prevent tortillas from tearing during layering, microwave them for 10-15 seconds beforehand to make them more pliable.
- Expert Tip: Cover the casserole with foil for the first 15 minutes of baking if cheese is not melting evenly for better melting and bubbling.
- Expert Tip: For a milder heat, reduce chili powder to ½ teaspoon when mixing the filling.
- Expert Tip: To avoid a soggy bottom layer, pre-bake tortillas in the oven at 350°F (177°C) for 5 minutes before assembly.
- Expert Tip: If the casserole seems dry after baking, pour ¼ cup of chicken broth over the top and return it to the oven for 5 minutes.
- Reheating Instructions: Reheat refrigerated leftovers thoroughly in the oven at 350°F (177°C) for 15-20 minutes or until heated through. Cover with foil if cheese starts to brown too fast.
- Serving Suggestions: Serve King Ranch Chicken Casserole with gluten-free cornbread or a fresh garden salad. Roasted vegetables like broccoli, zucchini, or additional bell peppers complement the dish well.
- Serving Suggestions: Add a garnish of homemade salsa, avocado slices, guacamole, sour cream, or a sprinkle of fresh cilantro to enhance the flavors.
- Recipe Variation: Substitute cream of mushroom soup with cream of chicken soup for a slightly milder flavor.
- Recipe Variation: Use Monterey Jack cheese instead of cheddar for a milder cheese taste.
- Recipe Variation: For a vegetarian version, omit chicken and add cooked beans or sautéed mushrooms, ensuring to adjust seasoning accordingly.
- Ingredient Note: Use shredded rotisserie chicken for convenience and moisture retention.
- Ingredient Note: Select fresh and vibrant bell peppers for sweetness and crunch; avoid overripe soft peppers.
- Ingredient Note: Choose sharp or medium cheddar cheese and grate it for even melting. Monterey Jack cheese is an option for a milder finish.
- Ingredient Note: Opt for diced tomatoes with green chiles like Rotel for acidity and spice; this adds moisture and flavor depth.
- Ingredient Note: Corn tortillas must be sturdy enough to hold up in baking; warming them slightly before layering reduces tearing.
- Ingredient Note: Use yellow onions for balanced sweetness; white or red onions can be used for sharper flavors.
- Ingredient Note: Fresh garlic releases the best flavor when minced finely or pressed.
Nutrition
- Serving Size: 1 serving (1/6 of casserole)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg