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Ranch Chicken Casserole Recipe

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★★★★★

4.4 from 120 reviews

This flavorful Ranch Chicken Casserole combines tender shredded chicken with a medley of sautéed vegetables, spices, and creamy Greek yogurt, layered between crispy corn tortillas and melted cheddar cheese. Baked to golden perfection, it’s a comforting and hearty dish perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium White Onion, diced
  • 1 Bell Pepper, diced
  • 5 oz White Mushrooms, chopped
  • 4 cloves Garlic, peeled and minced

Spices & Seasonings

  • 1 Tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • Salt and Pepper, to taste (for topping)

Main Ingredients

  • 1 Tbsp (16g) Olive Oil
  • 12 oz Shredded Rotisserie Chicken or cooked shredded chicken
  • 1 C (227g) Fat Free Greek Yogurt
  • 10 oz can Diced Tomatoes and Green Chilies (e.g., RO-TEL)
  • 12 Extra Thin Corn Tortillas (e.g., Mission brand)
  • 1 1/4 C (140g) Freshly Shredded Cheddar Cheese

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) to prepare for baking the casserole.
  2. Sauté vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add diced onion, bell pepper, and mushrooms. Cook for about 6-8 minutes until the vegetables start to soften and develop flavor.
  3. Add garlic and tomatoes: Stir in the minced garlic and cook for 30-60 seconds until fragrant. Then add the canned diced tomatoes and green chilies. Make sure to deglaze the pan by scraping any flavorful bits stuck to the bottom. Reduce the heat to low.
  4. Season and combine chicken mixture: Add chili powder, cumin, and smoked paprika to the skillet, stirring well to evenly incorporate the spices. Follow with the shredded chicken and Greek yogurt, folding everything together gently to combine the creamy mixture. Remove from heat.
  5. Layer the casserole: In a 12-inch cast iron skillet or a large baking dish, arrange 6 corn tortillas evenly on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle half of the shredded cheddar cheese on top.
  6. Repeat layers: Place the remaining 6 corn tortillas over the first layer and again add the remaining chicken mixture and cheese, creating two layers total.
  7. Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes until the cheese has melted thoroughly and the edges of the tortillas become golden brown and crispy.
  8. Finish and serve: Remove from oven and top with freshly chopped cilantro, additional salt and pepper to taste, and a dollop of Greek yogurt or sour cream if desired. Serve hot and enjoy your delicious ranch chicken casserole!

Notes

  • You can substitute shredded rotisserie chicken with leftover cooked chicken or any shredded poultry.
  • For added heat, consider using a spicier variety of canned diced tomatoes with chilies.
  • Using a cast iron skillet helps create a crispy tortilla bottom layer but a baking dish works fine as well.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To keep this recipe lower in fat, use fat-free or low-fat Greek yogurt and reduced-fat cheddar cheese.

Keywords: Ranch Chicken Casserole, baked chicken casserole, corn tortilla casserole, shredded chicken recipe, comfort food, easy dinner, Mexican-inspired casserole

Find it online: https://trendytasterecipes.com/ranch-chicken-casserole-recipe/