Baking dish, Oven, Stovetop, Frying pan, Knife
Preheat the oven to 375ºF. Peel & dice the onion.
Wash & dice the bell pepper.
Cut the tortillas into quarters.
Remove the skin from the rotisserie chicken & shred the meat into bite-sized pieces.
In a frying pan, heat a drizzle of olive oil on medium-high heat. Add the chopped onion & bell peppers. Season with salt & pepper. Stir & cook for 4-5 min until the veggies are softened.
Add the cooked veggies to a large mixing bowl along with the diced tomatoes, cream of mushroom soup, cream of chicken soup, half of the sour cream & 1 cup of water. Mix thoroughly.
In a casserole dish, add a small amount of the soup mixture & spread evenly. Then, add one-third of the tortilla pieces & top with a few large scoops of the soup mixture & spread evenly.
Next, add half of the shredded chicken & one-third of the shredded cheese. Top with another few large scoops of the soup mixture & spread evenly.
Add another layer of the tortillas & a few more large scoops of the soup mix. Top with the remaining shredded chicken & another third of the shredded cheese.
Finish assembling the casserole with the final layer of tortillas, the last few scoops of the soup mixture & the remaining shredded cheese. Bake in the oven at 375ºF for 25-30 min or until the casserole is hot & bubbly. Top with the remaining sour cream & fresh cilantro if you have any. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "King Ranch Chicken Casserole" contains 891 Energy, 55 g of Fat, 41 g of Carbohydrates, 54 g of Protein, 5 g of Fiber.