Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures your casserole will cook evenly and develop a lovely golden color.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Once hot, add the onion, green bell pepper, red bell pepper, and jalapeno. Cook for about five minutes, stirring occasionally, until the vegetables are tender and fragrant.
Add the garlic to the skillet and cook for an additional minute. You’ll notice a delicious aroma filling your kitchen—this is a sign that the garlic is ready!
In a large mixing bowl, combine the cooked chicken, condensed cream of chicken soup, chicken broth, Rotel diced tomatoes, sour cream, cumin, chipotle chili powder, and dried oregano. Add the sautéed vegetable mixture and season to taste with salt and pepper. Mix everything well until fully combined.
Lightly grease a 9×13-inch baking pan. This step is vital to prevent the casserole from sticking to the pan.
Cover the bottom of the pan with half of the torn corn tortillas. They will soak up the flavors beautifully.
Spread half of the chicken mixture evenly over the tortillas, ensuring every piece is well-covered.
Sprinkle half of the Cheddar cheese over the chicken mixture. This layer will melt into gooey perfection.
Repeat the layering process by adding the remaining tortillas, chicken mixture, and finishing with the rest of the shredded Cheddar cheese.
Place the baking dish in your preheated oven and bake for 30 minutes. You’ll want to keep an eye on it as it bubbles and turns golden brown.
Once baked, remove the casserole from the oven and let it sit for a few minutes. This will help it set and make serving easier.
Finally, sprinkle with sliced green onions if desired, and serve warm. Enjoy every bite of your delicious King Ranch Chicken Casserole!
