King Ranch Casserole (Texas Cuisine)

Monday, October 20th, 2014


  • 2 or 3 cooked chicken breasts, pulled into pieces
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno chili pepper, chopped
  • 2 cloves of garlic, minced
  • 2 Tbsp. of olive oil
  • 1 tsp of cumin
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 can cream of mushroom soup
  • 1 can of cream of chicken soup
  • 1 can of Ro-Tel Tomatoes with Chiles (mild)
  • ½ lb. of sharp cheddar cheese
  • 12 corn tortillas


  1. Put oil in large skillet and sauté garlic, onion, and peppers until soft.
  2. Add spices and stir into onions and peppers.
  3. Turn off heat and add chicken, soups (undiluted), and Ro-Tel Tomatoes and mix well.
  4. Grease a 9 X 12 baking dish.
  5. Tear twelve tortillas into pieces roughly the size of a quarter.
  6. Put a third of the tortilla pieces in the bottom of the baking dish.
  7. Cover tortillas with a third of the chicken/pepper mixture.
  8. Sprinkle a third of the cheese on top of first layer.
  9. Repeat process two more times.
  10. Bake at 350 for 30 minutes until bubbling.

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