king ranch chicken
I love all things Mexican Food, all things casserole, all things made easy and all things yummy. This recipe has it all; spice, easy to prepare and delicious.
prep time
10 Min
cook time
40 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- - weber's kickin' chicken seasoning
- - black pepper
- 1 1/2 pounds chicken breast, grilled and shredded
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can ro-tel tomatoes with green chili
- 1 cup sour cream
- 18 - corn tortillas, divide into 3 groups of 6, rip into bite sized pieces
- 4 cups cheddar cheese, shredded
- 3 tablespoons olive oil, extra virgin
- 4 tablespoons butter, unsalted
How To Make king ranch chicken
-
Step 1Season chicken breasts with Weber's Kickin' Chicken and pepper. Saute chicken breasts in evoo/butter for 3-4 minutes each side. Remove to plate. When cool, shred.
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Step 2Add to the evoo/butter the diced red bell pepper and onions. Cook to tender about 5 minutes.
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Step 3Add soups, tomatoes, chicken and sour cream. Blend together thoroughly. Remove from heat. NOTE: Can add extra green chile if you like more heat.
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Step 4Liberally spray a large baking dish with non-stick spray. Tear 6 corn tortillas into bite sized pieces to cover the bottom. Top with 1/3 of the chicken mixture, top with a layer of cheese. Repeat this process 2 more times ending with a good amount of cheese.
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Step 5Bake at 325 for 45 minutes until bubbly.
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Step 6If you really want to kick it up a notch...top the final layer with Chipotle Lime Tortilla Panko Crumbs or crushed Lime Tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Casseroles
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#chicken casserole
Keyword:
#chicken
Keyword:
#King Ranch Chicken
Keyword:
#King Ranch Casserole
Ingredient:
Chicken
Method:
Bake
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