King Ranch Chicken Casserole

Step 1

Preheat the oven to 375ºF. Peel & dice the onion.

Step 2

Wash & dice the bell pepper.

Step 3

Cut the tortillas into quarters.

Step 4

Remove the skin from the rotisserie chicken & shred the meat into bite-sized pieces.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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!