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Diablo King Ranch Chicken Casserole

Serves: 8-10


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 3 cups chopped cooked chicken
  • 1 - 10 3/4 ounce can cream of mushroom soup
  • 1 - 10 ounce can diced tomatoes & green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper Salt, to taste
  • 1 - 12.5 ounce jar Diablo Verde Creamy Cilantro Sauce
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese


  • Preheat oven to 350° F.
  • Heat oil in a large skillet over medium-high heat.
  • Sauté onion and bell pepper 5 minutes or until softened.
  • Add garlic and cook for 30 to 60 seconds.
  • Reduce heat to low.
  • Add chicken, cream of mushroom soup, diced tomatoes and green chilies, seasonings, and Diablo Verde to the onion and pepper mixture.
  • Stir to combine.
  • Layer the following in a lightly oiled 9x13 baking dish:
    • 4 tortillas, tear as needed to fit the baking dish
    • 1/3 chicken mixture
    • 2/3 cup of cheese
  • Repeat the layers in the order listed above two more times for a total of three layers.
  • Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 5 to 10 minutes

Recipe inspired by Rebecca Vandall
Photo by Sari M Bailey
ownload Recipe Here

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