King Ranch Chicken Casserole

Ingredients

• 1 tablespoon vegetable oil
• 1 medium white onion , diced
• 1 medium red bell pepper , diced
• 1 medium green bell pepper , diced
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 1 cup chicken broth
• 2 tablespoons sour cream
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 0.5 teaspoons dried oregano
• 0.25 teaspoons chipotle chile powder
• 1 cooked chicken , 3 pound
• 1 package shredded Cheddar cheese , 8 ounce
• 10 corns tortillas , 6 inch

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl.

3. 3

   Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined.

4. 4

   Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas.

5. 5

   Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar.

6. 6

   Bake casserole in the preheated oven until bubbling, about 40 minutes.

7. 7

   Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.

8. 8

   Serve hot and enjoy!