King Ranch Casserole


Total Time: 30 min(s)

Prep Time:  20 min(s) 

Servings: 8

What You Need

  • 1 Tbsp. butter 
  • 1 small onion, chopped 
  • 1 poblano chile, chopped 
  • 1 can (10 oz.) diced tomatoes and green chiles, undrained 
  • 1 can (10.5 oz.) condensed cream of chicken soup 
  • 1 can (10.5 oz.) condensed cream of mushroom soup 
  • 1 cup chicken broth 
  • 1 tsp. each chili powder and cumin 
  • 2 cups shredded rotisserie chicken 
  • 12 corn tortillas (6 inch) 
  • 1 pkg. (8 oz.) KRAFT Signature Mexican Blend Shredded Cheese, divided 
  • 1/2 cup diced tomatoes 
  • 2 Tbsp. chopped fresh cilantro 

Let’s Make It

  1. Heat oven to 350°F.  
  2. Melt butter in large skillet over medium heat; add onions and peppers; cook and stir 5 to 6 min. or until crisp tender. 
  3. Stir in tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, chili powder and cumin. Bring to boil; simmer on medium-low heat until slightly thickened, about 2 to 3 min. Remove from heat; stir in chicken. 
  4. Spoon half of chicken mixture into 13×9-inch baking dish sprayed with cooking spray; top with 1/2 cup cheese and 6 tortillas.  Repeat layers. Top with remaining cheese. Spray lightly with cooking spray; cover. 
  5. Bake 25 min., uncovering for last 5 min. Serve topped with tomatoes and cilantro. Let rest 5 min. before cutting to serve. 

Nutrition info

(Per Serving) 330 calories, 17g total fat, 8g saturated fat, 0g trans fat, 70mg cholesterol, 810mg sodium, 27g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 0%DV vitamin D, 15%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.