Step 1: Make the Sauce
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large skillet, melt the butter over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
Reduce the heat to low. Add the cream of chicken soup, cream of mushroom soup, undrained Ro-Tel, chicken broth, chili powder, cumin, and garlic powder. Stir until everything is well combined and heated through.
Pro-Tip: If you’re using sour cream, take the sauce off the heat and stir it in now. This prevents it from curdling.
Step 2: Assemble the Casserole
The key to a great King Ranch is the layers, just like lasagna!
First Layer: Spread about 1 cup of the sauce onto the bottom of the prepared baking dish.
Tortilla Layer: Arrange half of the quartered corn tortillas over the sauce, overlapping as needed.
Chicken Layer: Sprinkle half of the shredded chicken evenly over the tortillas.
Sauce & Cheese Layer: Spoon half of the remaining sauce over the chicken, then sprinkle with one cup of the shredded cheese.
Repeat: Repeat the layers: remaining tortillas, remaining chicken, remaining sauce, and finally, the remaining 1 cup of cheese.
Step 3: Bake
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly around the edges and the cheese is completely melted and lightly golden on top.
Let it rest for 5-10 minutes before serving. This allows the layers to set, making it easier to slice.
Step 4: Serve
Garnish with fresh cilantro and serve with avocado and a extra dollop of sour cream on the side.
Chef’s Notes & Tips
The Tortilla Debate: Some people lightly fry the tortilla strips in oil before assembling to make them more pliable and authentic. For a simpler, healthier version, the recipe above works perfectly. You can also give them a quick 10-second dip in the warm sauce to soften them.
Spice Level: For a milder casserole, use “Mild” Ro-Tel. For more heat, use “Hot” Ro-Tel or add a diced jalapeño with the onions and peppers.
From-Scratch Upgrade: To avoid canned soup, you can make a simple cream sauce using 4 tablespoons of butter, ¼ cup of flour, and 2 cups of chicken broth. Whisk until thick, then add ½ cup of cream or milk.
Make-Ahead: You can assemble the casserole completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
Enjoy this delicious, hearty taste of Tex-Mex tradition
