This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
One of our favorite ways to feed the family is with a warm, rich, and delicious casserole. We’re certainly not at a loss for casserole recipes and one of our favorite go-to dishes is this creamy chicken Tex-Mex bake. Once you make it, you’ll quickly understand why it’s carved a special place our casserole repertoire. There’s nothing flashy about this casserole, just simple ingredients that come together to make a meal that will leave everyone satisfied. A meal like this can be made with fresh ingredients or is a brilliant way to use up leftovers that might otherwise be thrown away.
Very good! Could also be a dip! Definitely would make again! I used 4 cheese Mexican….really turned out wonderful…thanks for the recipe, Sarah! I also used fresh chiles, but use what you have on hand.
A rich, savory, and creamy sauce is the glue that holds everything together in this casserole. It starts with some peppers, onions, and garlic that are sautéed until softened and fragrant. We season those with some simple spices from the spice drawer, like with cumin, oregano, and chili powder for just the right amount of heat. The sauce is made with two cans of soup, cream of mushroom and cream of chicken. These two soups melt together and become a wonderfully savory sauce for the casserole. Next, we build our masterpiece, with layers of tortilla strips, chicken, sauce, green onions, and of course a healthy amount of cheese. Is anyone else drooling yet?!?
I try to be true to recipes, but I’m often at the mercy of what I have on hand. I used fresh corn tortillas, which I quartered and layered the dish in three layers so mine came out more like a chicken enchilada casserole. The seasonings were spot on. I also substituted a can of cream of poblano soup with the can of chicken soup. This is a great winter comfort food, but oh so easy any time you have leftover chicken. My leftover chicken was smoked, so it added an additional layer of flavor to the flavor profile.
Once built, the casserole goes into the oven to bake and bubble into a creamy chicken Tex-Mex wonder. After about 30 minutes or so, we can take this beauty out of the oven and let it cool for a few minutes before diving in. This will allow the casserole to set up as well as cool down enough so that we can truly enjoy this amazing meal. The combination of ingredients here captures all of our favorite Tex-Mex flavors into one beautiful casserole, and we are so ready to dive right in to enjoy it! Our casserole is living proof that good food doesn’t need expensive ingredients or fancy cooking techniques, and our creamy chicken Tex-Mex bake is the perfect example of good food made simple.
This recipe is delicious. I did not change anything and we really enjoyed it. My husband is not a big Mexican food lover and he loved it, which is saying a lot. I did cut the recipe in half and used one can of soup instead of two half cans.
4 cups chicken, cooked and shredded
1 large yellow onion, diced
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