Church Supper King Ranch Chicken
Get ready to delight a crowd with this comforting and flavorful Church Supper King Ranch Chicken recipe—an irresistible Tex-Mex casserole that’s perfect for potlucks, family gatherings, or any weeknight dinner. Featuring tender layers of seasoned shredded chicken, creamy soups, zesty diced tomatoes with green chilies, and a blend of melty cheddar and Monterey Jack cheeses, this dish is a symphony of rich, savory flavors. Corn tortillas act as the perfect base, soaking up the robust, spiced sauce infused with chili powder and cumin. With just 20 minutes of prep time and easy layering, this oven-baked classic comes together in under an hour, bubbling to cheesy, golden perfection. Garnish with fresh cilantro for a pop of color and flavor, and serve this hearty casserole with a crisp salad or fluffy rice on the side for an unforgettable meal. Perfect for feeding a crowd or savoring as leftovers, it’s a potluck favorite that’ll have everyone asking for seconds!
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Ingredients
- 4 cups Cooked shredded chicken
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 3 cloves Minced garlic
- 2 cans (10 oz each) Diced tomatoes with green chilies (Rotel-style), drained
- 1 can (10.5 oz) Cream of mushroom soup
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Chicken broth
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 12 Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 Cooking spray
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Step 2
In a large skillet, melt the butter over medium heat. Add the chopped onion and green bell pepper, and sauté for about 5 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute.
Step 3
Add the diced tomatoes with green chilies, cream of mushroom soup, cream of chicken soup, and chicken broth to the skillet. Stir in the chili powder, ground cumin, and black pepper. Mix well and let the sauce simmer for 5 minutes, stirring occasionally until combined and heated through.
Step 4
Cut the corn tortillas into quarters to make them easier to layer in the casserole.
Step 5
Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish. Place a layer of tortilla pieces over the sauce, slightly overlapping if needed. Top with a layer of shredded chicken and a generous sprinkle of both cheddar and Monterey Jack cheeses.
Step 6
Repeat the layers (sauce, tortillas, chicken, cheese) until all the ingredients are used, finishing with a layer of cheese on top.
Step 7
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted and golden.
Step 8
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with freshly chopped cilantro, if desired.
Nutrition Facts
| Serving size | (3754.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5647.2 |
| Total Fat 260.4g | 0% |
| Saturated Fat 136.8g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 1413.9mg | 0% |
| Sodium 8061.6mg | 0% |
| Total Carbohydrate 360.5g | 0% |
| Dietary Fiber 49.8g | 0% |
| Total Sugars 44.4g | |
| Protein 471.1g | 0% |
| Vitamin D 206.6IU | 0% |
| Calcium 4286.5mg | 0% |
| Iron 29.8mg | 0% |
| Potassium 5732.9mg | 0% |
Source of Calories