Name: King Ranch Chicken
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8 - 12 serving(s)
Ingredients: 1 tbsp. canola or vegetable oil, plus more for the baking dish; 1 large white or yellow onion, finely chopped; 1 red bell pepper, finely chopped; 1 yellow bell pepper, finely chopped; 1 jalapeño, seeded and finely chopped; 2 tablespoons chili powder; 1/2 tsp. ground cumin; 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 1 (10.5-ounce) can cream of chicken soup; 1 (10.5-ounce) can cream of mushroom soup; 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel); 1/2 c. chicken broth; 1 whole roasted chicken (such as rotisserie chicken), cooled and torn into chunks (about 4 cups); 16 corn tortillas, torn into pieces; 1 1/2 c. shredded sharp cheddar (about 6 ounces); 1 1/2 c. shredded monterey jack cheese (about 6 ounces)

Step 1Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with oil.

Step 2In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the onion, red bell pepper, yellow bell pepper, jalapeño, chili powder, cumin, salt, and pepper and cook until the vegetables are tender and lightly golden, 5 to 7 minutes. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth and bring to a simmer. Reserve 1/2 cup of the sauce. Remove from the heat and fold in the chicken.

Step 3Spread the reserved 1/2 cup sauce on the bottom of the prepared baking dish. Place half of the torn tortillas on top of the sauce. Spoon in half of the chicken mixture. Sprinkle on half the cheddar and half the monterey jack cheese. Repeat the layers of tortillas, chicken mixture, and cheeses once.

Step 4Cover with foil and bake for 30 minutes, then uncover and bake until bubbling and golden, 15 to 20 minutes more.

Step 5Allow to sit 5 minutes before serving.