King Ranch Chicken Casserole

Ingredients

• 3 cups cooked chicken, shredded
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 cup bell peppers, chopped (mixed colors)
• 2 cloves garlic, minced
• 1 (10.5 oz) can of cream of chicken soup
• 1 (10 oz) can of diced tomatoes with green chilies
• 1 cup chicken broth
• 8-10 corn or flour tortillas, cut into strips
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your casserole cooks evenly.
2. In a large skillet, heat the canola oil over medium heat. Add the chopped onion and bell peppers, cooking until the onion is translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Stir in the shredded chicken, cream of chicken soup, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Mix well and let it simmer for about 5-7 minutes.
5. In a greased 9x13-inch baking dish, layer half of the tortilla strips at the bottom. Pour half of the chicken mixture over the tortillas, then sprinkle with one cup of shredded cheese.
6. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
7. Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. It should be golden brown on the edges.
8. Let it rest for 5-10 minutes before serving. This helps the casserole set and makes it easier to serve.