This was really good!!! So good that hubby said we should “back up a day” tomorrow’s planned dinner (which is one of his favorites) and eat these leftovers!
In the version I took pictures of below I was rushing to get this in the oven as I got home later than expected so quickly chopped the veggies instead of really dicing them down. They really need to be diced unless you like a very strong onion/bell pepper flavor and texture.
I’ll make with keto tortillas to make this a *lower carb* dish for me.
Kid ate his (because he’s awesome), but was not a fan… Says he doesn’t like “oniony, chile” dishes. Uh oh! That’s pretty much what I gravitate toward.
Texas Ranch Chicken Recipe
Ingredients
- 8 (6″) tortillas, quartered
- 1 lb cooked shredded chicken (see my Shredded Chicken recipe)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (10 oz) can diced tomatoes with green chiles (DON’T DRAIN!)
- 8 oz freshly shredded sharp Cheddar cheese
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup low-sodium chicken broth
- 2 Tbsp extra virgin olive oil (EVOO)
- 2 Tbsp sour cream
- 2 tsp ground cumin
- 1/2 tsp dried oregano
Directions
- Preheat the oven to 350◦ F.
- Heat 2 Tbsp EVOO in a large skillet over high heat on stovetop.
- Add diced 1 yellow onion to skillet and sauté for about 3 mins.
- Add diced 1 green bell pepper and sauté for about 3 mins.
- Add diced 1 red bell pepper and sauté for about 2 mins, until all veggies are softened.
- Transfer veggie mixture to a large bowl and set aside – no need to keep warm.
- Add 1 – 10.5 oz can condensed cream of chicken soup, 1 – 10.5 oz can condensed cream of mushroom soup, 1 – 10 oz can undrained diced tomatoes with chiles, 1 cup broth, 2 Tbsp sour cream, 2 tsp cumin, and 1/2 tsp oregano, mixing until sauce is well-combined.
- Spread a 4 Tbsp of sauce mixture in the bottom of a 9″ x 13″ glass baking dish.
- Add – evenly spread – 1/2 lb shredded chicken, 1/2 of the sauce, 4 oz shredded Cheddar cheese, and 4 tortillas.
- Next, layer the remaining 1/2 lb shredded chicken over the tortillas and spread all but about 3/4 cup of the remaining sauce mixture over the chicken.
- Top with about 1/3 of the remaining 4 oz of shredded Cheddar cheese then the remaining 4 tortillas.
- Spread the remaining 3/4 cup of sauce mixture over top and sprinkle with the remaining 2/3 of 4 oz of shredded Cheddar cheese.
- Bake about 40 mins, until bubbling.
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 383 |
% Daily Value* | |
Total Fat 15.5g | 20% |
Saturated Fat 4.4g | 22% |
Cholesterol 59mg | 20% |
Sodium 492mg | 21% |
Total Carbohydrate 37.3g | 14% |
Dietary Fiber 6g | 21% |
Total Sugars 7.3g | |
Protein 23.5g | |
Vitamin D 0mcg | 0% |
Calcium 116mg | 9% |
Iron 2mg | 12% |
Potassium 646mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
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Texas Ranch Chicken
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