Side Pannel
Easy King Ranch Chicken
Easy King Ranch Chicken
- Recipe Submitted by maryjosh on 03/20/2020
Ingredients List
- 2 teaspoons olive oil
- 1 onion finely diced
- 1 1/2 cups bell peppers finely diced - can use any color of a combination of colors
- 2 teaspoons garlic minced
- salt and pepper to taste
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 2 10 ounce cans cream of chicken soup
- 1 10 ounce can diced tomatoes with green chiles do not drain
- 4 cups diced cooked chicken
- 16 corn tortillas cut into squares
- 4 cups shredded cheese cheddar, Monterey jack, or a blend
- 2 Roma tomatoes seeded and diced
- 2 tablespoons cilantro leaves chopped
- cooking spray
Directions
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
Let sit for 5-10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.
Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
Let sit for 5-10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.
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