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Texas Ranch Chicken Casserole

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 8 -10

Ingredients

  • 1 medium onion chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 tablespoon canola oil
  • 3-4 cloves garlic minced
  • 3 cups cubed cooked chicken roughly 2 chicken breasts
  • 1 cup black beans rinsed
  • 1 10 3/4 oz can cream of celery soup
  • 1 10 3/4 oz can cream of chicken soup
  • 1 10 oz can Rotel tomatoes with chiles
  • 1/2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 15 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • garnish; sour cream cilantro, avocado

Instructions

  • Preheat oven to 350 degrees F. Spay a 9x13 baking dish with cooking spray; set aside.
  • In a large skillet, sauce onion, green and red pepper in oil over medium high heat, until translucent and tender; about 5-7 minutes.
  • Add garlic and cook for another minute.
  • Add in chicken, soups, hotel tomatoes, chili powder, cumin, salt and pepper. Stir well to combine.
  • Line half the baking dish with 1/3 of the tortillas, top with 2/3 cup of the chicken mixture, sprinkle 1/3 up cheese. Repeat layers until cheese is the last layer. Use remaining cheese to top casserole.
  • Bake 30 minutes, uncovered; until cheese is melted and bubbly.
  • Serve with a big dollop of sour cream!
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