King Ranch Casserole Enchiladas Recipe Is Tex-Mex Fusion (7 Ingredients, High-Protein) by Donna John

Casseroles and Mexican food are always a hit at my house. One casserole I grew up eating is the Texas classic king ranch casserole. King ranch casserole is made with cream of chicken soup (sometimes cream of mushroom), canned tomatoes with green chiles, cheese, chicken and either corn tortillas or tortilla chips. King ranch casserole is really creamy and cheesy, which reminded me of an enchilada filling. Hmm. It was time to get creative in the kitchen!

This king ranch casserole enchilada recipe is a fusion of a classic casserole and a Mexican enchilada. All the flavors of the Texas casserole are there in Mexican food form! This fusion recipe is quick, easy and a comfort food meal everyone will enjoy sitting down to.

To make these chicken enchiladas you will need just a few ingredients. Here is your shopping list for this high-protein recipe: a can of cream of chicken soup, a can of tomatoes with green chiles, dry taco seasoning, a Mexican cheese blend, cooked chicken (read about the health benefits of protein), corn tortillas and tortilla chips. For toppings, think fresh healthy cilantro, sour cream, chopped red onion and pickled or fresh jalapenos.

Cooking Tips: I could not fit two of the enchiladas in my pan, so I put them into an individual ramekin and baked them separately. I thought about adding some crushed tortilla chips into the filling. This would add some crunch to the creamy filling. Delicious either way!

Serve these king ranch enchiladas for dinner with your favorite side dishes. Go Mexican with refried beans, Mexican rice or a bowl of homemade guacamole, or serve with a salad.

Cuisine: American / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 

Ingredients

• 10.5 ounces (1 can) cream of chicken soup
• 10 ounces (1 can) tomatoes with green chiles (do not drain)
• 1 tablespoon (heaping) taco seasoning
• 2 cups shredded Mexican blend cheese (divided)
• 2 cups shredded cooked chicken
• 8 - 10 corn tortillas
• 1/2 cup roughly crushed tortilla chips

Here's how to make it: 

1. Stir together the cream of chicken soup, tomatoes with their juice, taco seasoning, cooked chicken and 1 1/2 cups of the cheese in a mixing bowl. Season with salt and black pepper. (Use original, hot or mild tomatoes with green chiles, depending on your personal tastes. If you don't have taco seasoning, you can use chili seasoning. I cooked two chicken leg quarters in water until tender, then cooled and shredded the meat. You could also use chicken breasts or a rotisserie chicken.)
   
2. Wrap the tortillas in a damp paper towel and microwave for about 40 seconds to warm. (You could use flour tortillas instead of corn tortillas.)
   
3. Divide the filling between the tortillas and roll up. (The number of enchiladas you get will depend on how full you fill them. But be sure to save a little of the filling to coat the tops of the tortillas before baking. This ensures they do not dry out while baking. Save a little of the filling for spreading on top.)
   
4. Place the filled tortillas into a baking dish (I lined mine with parchment paper).
   
5. Spread a layer of the leftover filling to cover the tops of the tortillas.
   
6. Cover the baking dish with aluminum foil or a lid. Bake in a preheated 350-degree F oven for about 20 minutes.
   
7. Uncover the enchiladas and sprinkle with the remaining cheese and crushed tortilla chips.
   
8. Return to the oven for about 5 to 10 minutes, or until cheese is melted and enchiladas are hot.
   
9. Serve the enchiladas with your desired toppings.
   
10. Store any leftover enchiladas in an airtight container in the fridge and reheat in the microwave.

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