Crock Pot King Ranch Casserole

I LOVE King Ranch Casserole. Really- I used to ask for it for my birthday every year. There's just something about the cheese and chicken and enchilada sauce...yummy! It's like Mexi- Lasagna or something. Anyway, this one's pretty easy, you can precook the chicken, or use leftover chicken from a baked whole chicken. I don't recommend canned though, it tends to be too dry.
Crock Pot King Ranch Casserole

What You Need:

3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese


Place a large skillet over medium heat and add the oil.
Once the oil is heated add the chicken.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the chicken has cooled it can be shredded, then mix with soup and onions.
Cut or tear the tortillas into wedges or squares.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, chicken, and the cheese in that order.
Continue layering in that order and top with cheese.
Cover and cook on low temperature 7 hours.
Tip: This is best served in a bowl and topped with sour cream or guacamole.


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