King Ranch Chicken Casserole

  Have You Tried King Ranch Chicken Casserole Before? Otherwise, everyone will think you're a five-star chef.

 

1 tablespoon vegetable oil

1 white onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 (10.75 ounces) can of condensed cream of mushroom soup

1 (10.75 ounces) can of condensed cream of chicken soup

1 (10-ounce) can dice tomatoes with green chile peppers  

1 cup chicken broth

2 tablespoons sour cream

2 teaspoons ground cumin

1 teaspoon ancho chile powder

1/2 teaspoon dried oregano

1/4 teaspoon chipotle chile powder

1 cooked chicken, torn into shreds or cut into chunks

8 ounces shredded Cheddar cheese

10 corn tortillas, cut into quarters

 

Set the oven to 350 degrees F (175 degrees C).

In a large skillet, heat the oil over high heat. Warm the onion, red bell pepper, and green bell pepper in hot oil for about 2 minutes.

In a large mixing bowl, combine the onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder, and stir until well blended. In the bottom of a 913-inch baking dish, spread a few tablespoons of the sauce. Distribute half of the chicken over the sauce. Spread half of the sauce over the chicken and top with a third of the cheese. Layer tortillas on top of the cheese. Cover the tortillas with the remaining half of the chicken and almost all of the remaining sauce, reserving 1/2 cup. Top with 1/3 of the remaining cheese, the remaining tortillas, the reserved 1/2 cup sauce, and the remaining 1/3 of the cheese.

 Bake casserole until bubbly, about 40 minutes in a preheated oven. Turn the oven temperature up to broil. Broil the casserole for 2 to 3 minutes more, or until the top is golden.