King Ranch Chicken | Cookies and Cups
Ingredients:
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1/2 cup diced onion
– 1/2 cup diced red bell pepper
– 2 cloves garlic, minced
– 2 cans cream of chicken soup
– 1 cup chicken stock, divided
– 3 cups cooked and shredded chicken (such as rotisserie)
– 1/2 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon ground black pepper
– 1/2 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 12 corn tortillas
– 2 cups grated cheddar cheese
Instructions:
1. Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with cooking spray and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cream of chicken soup, half of the chicken stock, chili powder, cumin, black pepper, cayenne pepper, and salt. Mix well.
5. Add the shredded chicken to the skillet and stir to coat. Let it simmer for a few minutes.
6. Layer half of the corn tortillas in the bottom of the prepared baking dish. Top with half of the chicken mixture. Repeat with another layer of tortillas and chicken mixture.
7. Sprinkle the grated cheddar cheese over the top of the casserole.
8. Cover the dish with foil and bake for 40 minutes.
9. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
10. Let the casserole rest for 10 minutes before serving. Enjoy!
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