1-Getting started with King Ranch Casserole: Begin by preheating your oven to 375°F and greasing a 9-by-13-inch baking dish to ensure nothing sticks. This recipe serves 8 to 12 people and takes about 1 hour and 30 minutes from start to finish, making it a practical choice for family dinners.

2-First: heat 1 tablespoon of oil in a large pan over medium heat. Sauté the finely chopped onion, red and yellow bell peppers, jalapeño, chili powder, cumin, salt, and black pepper for 5 to 7 minutes until the vegetables soften and turn lightly golden. This step builds a flavorful base that ties the whole dish together.

3-Next: stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth. Bring this mixture to a simmer, then reserve 1/2 cup of the sauce and remove from heat. Fold in the shredded chicken from the whole roasted chicken, which should be about 4 cups torn into chunks, to coat it evenly.

4-Spread the reserved sauce evenly on the bottom of your prepared baking dish. Layer half the torn corn tortillas over the sauce, followed by half of the chicken mixture and half of the cheeses 1 1/2 cups shredded sharp cheddar and 1 1/2 cups shredded Monterey Jack. For a link to another easy recipe that complements this one, try our pink popcorn recipe as a fun side or snack.

5-Repeat the layers with the remaining tortillas, chicken mixture, and cheeses. Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 to 20 minutes until it’s bubbling and golden. Let it sit for 5 minutes before serving to help it set.