Ranchero Chicken Casserole is a comforting, hearty dish that's perfect for any night of the week. With layers of tender chicken, gooey cheese, and a hint of spice, this casserole is sure to become a family favorite. It's a great way to bring a touch of Tex-Mex flair to your dinner table!
The star of the show is definitely the chicken breasts, which provide a lean and hearty base for the casserole. Using cheddar cheese adds a sharp, melty richness that complements the spices beautifully. Sour cream brings a creamy tanginess, balancing the flavors and adding moisture. The chicken broth keeps everything juicy while infusing a savory depth. A mix of diced tomatoes, green bell pepper, and onion introduces fresh, bright flavors and a bit of texture. Diced green chilies add a mild heat, making the dish just a little bit exciting. The butter is used to sauté the vegetables, enhancing their natural sweetness. A blend of chili powder, ground cumin, garlic powder, salt, and black pepper creates a flavorful, aromatic seasoning mix. Finally, the corn tortillas act as the foundation, soaking up all the delicious juices.
This Ranchero Chicken Casserole pairs wonderfully with a side of cilantro lime rice or a fresh, crisp salad. A dollop of guacamole or a sprinkle of fresh cilantro on top can add a nice touch of freshness. If you're feeling indulgent, serve it with a side of warm, buttery cornbread.
Start by preheating your oven to 350°F. You'll want a nice, even heat to ensure everything cooks perfectly. While the oven warms up, grab a 9x13-inch baking dish and give it a light coat of cooking spray. This will keep your casserole from sticking and make cleanup a breeze.
In a large skillet, melt the butter over medium heat. Add the onion and bell pepper, and sauté them until they're soft and fragrant. This should take about 5 minutes. Stir in the diced tomatoes, green chilies, chili powder, cumin, garlic powder, salt, and pepper. Let this mixture cook for a couple of minutes to meld the flavors.
Pour in the chicken broth and add the sour cream. Mix everything well and let it simmer for about 5 minutes. This will thicken slightly and become a creamy, flavorful sauce.
Now, it's time to layer. Place half of the corn tortillas at the bottom of your prepared baking dish. Spread half of your chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheddar cheese. Repeat the layering with the remaining tortillas, chicken mixture, and cheese.
Pop the casserole in your preheated oven and bake for 30 minutes. You'll know it's ready when the cheese is melted and bubbly. Let it cool for about 5 minutes before serving. This lets everything set just a bit, making it easier to slice and serve.
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