Chicken Ranchero Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 416.0
  • Total Fat: 19.4 g
  • Cholesterol: 96.9 mg
  • Sodium: 974.2 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 36.1 g

View full nutritional breakdown of Chicken Ranchero Casserole calories by ingredient
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Number of Servings: 12


    5 large chicken breasts
    1 tablespoon canola oil
    2 large onions
    1 green bell pepper
    3 cloves garlic
    1 can rotel
    2 cans cream of mushroom soup
    1 1/2 cups milk
    1 lb cheddar cheese
    1 tablespoon chili powder
    1/2 teaspoon cumin
    1/2 teaspoon crushed red pepper flakes
    1 teaspoon salt
    10 tortillas


Roast the chicken breast in the oven at 350 degrees for 45 minutes.

Heat the oil and saute the onion, green pepper, garlic until tender. Mix in the rotel, cream of mushroom soup, and milk. Bring to a simmer. Stir in the chili powder, cumin, red pepper flakes, and salt. Stir in 3 cups of cheese, and allow to melt.

Cut the tortillas into a wedge. Place 1 cup of sauce in the base of a 9x13 pan. Place half of the tortilla wedges in a layer. Top with half the chicken, then half the sauce. Repeat, then top with 1 cup of cheese.

Cover with foil and bake for 15 minutes more.

Number of Servings: 12

Recipe submitted by SparkPeople user DSKELLUM.

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