I think I have a different recipe for King Ranch Chicken Casserole, but this will do until I find it.

This is more what I would consider a layered enchilada casserole.

"Stick with classic comfort food for dinner; make a King Ranch Chicken Casserole. The trick to this dish is adding grilled chicken, which effortlessly adds flavor to easy casserole recipes.

Serves: 8

2 pounds (1 kg) boneless skinless chicken thighs
2 tablespoons (30 mL) butter
1 onion, sliced
1 can (10-ounce) diced tomatoes and miled green chiles
1 can (10-ounce) condensed cream of mushroom soup
1 can (10-ounce) condensed cream of chicken soup
10 6-inch (15 cm) flour tortillas, torn into bite-size pieces
2 cups (500 mL) Monterey Jack cheese, shredded
1/4 cup (60 mL) Cheddar cheese, shredded
Instructions
Preheat barbeque grill to medium-high, oven to 350 degrees F.

Place chicken thighs on preheated barbecue and grill, turning once, for 5 to 7 minutes per side or until juices run clear when chicken is pierced. Let cool slightly, then cut into cubes.

In a skillet, melt butter over medium heat. Sauté onion for 5 to 7 minutes or until softened.

Stir in tomatoes and chiles, mushroom soup and chicken soup. Remove from heat.

Spread half the tortilla pieces in bottom of greased 13-by-9-inch glass baking dish. Layer with half the onion mixture, half the chicken and half the Monterey Jack. Repeat layers. Sprinkle Cheddar cheese over top.

Cover and bake in oven for 20 minutes. Uncover and bake for 10 minutes or until bubbling."