Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas work in a pinch, but they'll give you a softer, more doughy texture. Corn tortillas hold their shape better and give that authentic Tex-Mex feel. If you do use flour, try cutting them slightly thicker - about 1.5 inch strips - so they don't disappear into the sauce.

How long does this stay good in the fridge?

In my house? Maybe two days before it's gone! But seriously, stored properly in an airtight container, it keeps beautifully for 3-4 days. The flavors actually deepen overnight - some swear it tastes even better the next day!

Can I make this ahead and freeze it?

You bet! This is one of my favorite freezer meals. Assemble the whole casserole (unbaked), wrap tightly in plastic then foil, and freeze for up to 3 months. When ready, bake straight from frozen - just add 15-20 extra minutes and cover with foil for the first half of baking.

What can I use instead of canned cream soups?

I get this question a lot from folks avoiding processed foods. Try this homemade swap: melt 3 tbsp butter, whisk in 3 tbsp flour, then slowly add 1.5 cups milk until thickened. Season with salt, pepper, and a pinch of garlic powder. Use this for each "can" of soup in the recipe.

Why is my casserole watery?

Oh no! Usually this happens if the tortillas were too fresh (weird, right?) or if you didn't let it rest before cutting. Next time, try lightly toasting your tortillas first, and definitely let the casserole sit for that full 10 minutes after baking - it makes all the difference!

Irresistible King Ranch Chicken Casserole in 45 Minutes

Name: King Ranch Chicken Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked chicken, shredded; 10 corn tortillas, cut into strips; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 cup chicken broth; 1 can diced tomatoes with green chilies; 1 onion, diced; 1 bell pepper, diced; 2 cups shredded cheddar cheese; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp cumin

King Ranch Chicken Casserole

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A creamy, cheesy Tex-Mex inspired chicken casserole that’s perfect for potlucks or family dinners.

Author: Sophia Collins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: Tex-Mex
Diet: Low Lactose

Ingredients

Scale

3 cups cooked chicken, shredded
10 corn tortillas, cut into strips
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 can diced tomatoes with green chilies
1 onion, diced
1 bell pepper, diced
2 cups shredded cheddar cheese
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin

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Instructions

Preheat oven to 350°F
Sauté onion and bell pepper until soft
Mix soups, broth, tomatoes, and spices in a bowl
Layer tortilla strips, chicken, vegetables, and sauce in a baking dish
Top with cheese
Bake for 30 minutes until bubbly

Notes

Use rotisserie chicken for easy prep
Let stand 10 minutes before serving
Freezes well for meal prep

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 4g
Sodium: 980mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg

Find it online: https://kitchenuser.net/king-ranch-chicken-casserole-recipe/