King Ranch Chicken Casserole

25 minutes Prep Time
43 minutes Cook Time
8 Servings

A cheesy, creamy chicken casserole with added zest from Red Gold® Petite Diced Tomatoes with Lime Juice & Cilantro, layered between corn tortillas.

Ingredients

  • 4 boneless chicken breasts, boil until cooked through, cut into bite size pieces and save broth
  • 1/2 stick butter
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz
  • 1/2 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 10 corn tortillas
  • 2 cups shredded cheddar cheese

Instructions

Step one

Preheat oven to 350° F. In a large skillet heat butter and sauté onion and bell pepper until tender. Add chicken, soups, petite diced tomatoes, garlic salt, chili powder, cumin and oregano; stir until fully heated.

Step two

Cut tortillas into bite size pieces and place in the chicken broth to soften. Using a 9×13 inch baking dish, line the bottom with the tortillas. Layer the tortillas with just enough filling mixture to cover them, and add a layer of cheese. Continue this until the mixture is gone.

Step three

For the final top layer use the remaining tortillas and cover with cheese. Bake for 45 minutes or until cheese is melted and browned.

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