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King Ranch Chicken Casserole

King Ranch Chicken Casserole layers torn corn tortillas with a creamy tomato-and-chile chicken mixture, then bakes until bubbly and golden. The melted mozzarella sets over the top for classic Tex-Mex casserole texture in every slice.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken layer and sauce
  • 3 cup cooked shredded chicken
  • 10 corn tortillas Torn into pieces before layering.
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 cup diced onion
  • 1 tsp chili powder
  • 1 tsp cumin
Cheese topping
  • 2 cup shredded mozzarella cheese Use for the top layer.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the chicken mixture
  1. Sauté the diced onion until soft, then transfer it to a mixing bowl with the cooked shredded chicken, diced tomatoes with green chiles, sour cream, and cream of chicken soup.
  2. Stir in the chili powder and cumin until the chicken mixture is evenly coated and looks creamy throughout.
Assemble the casserole
  1. Layer the torn corn tortillas in the bottom of a greased baking dish in an even spread.
  2. Spread half of the chicken mixture over the tortillas, pressing lightly so the layer settles.
  3. Add another tortilla layer and top with the remaining chicken mixture, smoothing the surface.
  4. Sprinkle the shredded mozzarella cheese evenly over the top so it covers the casserole.
Bake and rest
  1. Bake at 350°F for 30-35 minutes until bubbly at the edges and golden on top, with visible melted cheese.
  2. Rest the casserole 10 minutes before slicing so the layers hold together.

Notes

Pro tip: tear the tortillas into bite-size pieces so they soak up the sauce as they bake without becoming hard. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended for best texture after thawing. For a gluten-free option, use gluten-free corn tortillas and confirm the cream of chicken soup is gluten-free.