King Ranch Chicken Casserole
User Reviews
5
16 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
10
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Course
Main Course
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Cuisine
Tex-Mex
King Ranch Chicken Casserole
Report
King Ranch Chicken Casserole is a layered dish featuring cooked shredded chicken mixed with seasoned sautéed onions, peppers, garlic, and a thick creamy sauce made with chicken broth, diced tomatoes with green chiles, sour cream, and spices. Yellow or white corn tortillas and Monterey Jack cheese complete the casserole, which is baked until bubbly and golden. Optional toppings include cilantro and extra sour cream.
Description
This King Ranch Chicken Casserole begins by sautéing diced onions and bell peppers in butter until tender and browned, then seasoning with garlic, cumin, chili powder, salt, and black pepper. Flour is sprinkled in and cooked to form a thick paste. Chicken broth is added and brought to a simmer until thickened. After cooling slightly, diced tomatoes with green chiles and sour cream are stirred in along with cooked shredded chicken. Corn tortillas are fried briefly in avocado oil to soften and layered in a sprayed baking dish along with the chicken mixture and shredded Monterey Jack cheese. The casserole is baked at 350°F until heated through and the cheese is melted. It can be served with optional cilantro and sour cream for added flavor.
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Ingredients
- 6 tbsp butter unsalted
- 1 cup yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tsp cumin ground
- 1 tbsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup all-purpose flour
- 1¾ cup chicken broth
- 1 (10 ounce) diced tomatoes with green chiles drained
- 1½ cup sour cream
- 2 lbs chicken cooked and shredded
- 4 cups Monterey jack cheese shredded
- 18 corn tortillas yellow or white
- ¼ cup avocado oil
Optional Toppings
- cilantro chopped
- sour cream
Instructions
- Preheat oven to 350℉ degrees. Spray 3 quart baking dish with cooking spray and set aside.
- In a large skillet over medium heat melt the butter. Once melted add the onion, and bell peppers. Allow to cook for several minutes, stirring occasionally, until tender and browned.
- Add in the garlic, cumin, chili powder, salt, and black pepper. Stir to coat the veggies in the seasonings.
- Sprinkle the flour into the skillet. Stir to coat the veggies in the flour, will end up with a thick paste. Cook briefly for 2-3 minutes.
- Pour in the broth and stir. Bring mixture to a boil while stirring and let simmer while stirring for about 2-3 minutes until thick. Remove from heat, allow to cool for about 2 minutes and stir in the diced tomatoes with green chiles and the sour cream. Stir to combine. Add the shredded chicken and stir until mixed. Set aside.
- Pour the avocado oil into a large skillet and heat over medium heat. Once the oil is heated carefully lay the tortillas in the oil in batches. Cook until just lightly fried, they should be flexible still and not crispy. Remove from oil and place onto a plate lined with paper towels to catch the remaining oil.
- Once all tortillas are cooked layer 6 tortillas on the bottom of the baking dish. Layer the tortillas to cover as much of the dish as possible. Top with half of the chicken mixture then one third of the cheese. Repeat by layering 6 more tortillas, the remaining half of the chicken mixture, and one third of the cheese. Top with the remaining tortillas and the rest of the cheese.
- Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes. Remove from the oven allow to cool for several minutes then serve warm. Can serve with additional sour cream and fresh cilantro.
Equipments used:
Notes
- Use cooked, shredded chicken such as rotisserie for convenience; it can be prepared ahead.
- Jalapeños in the diced tomatoes add mild heat but can be substituted with green bell peppers or omitted.
- Monterey Jack cheese melts well but cheddar or other melting cheeses can be used.
- Prepare the casserole up to assembly and refrigerate covered for up to 1 day before baking, increasing bake time as needed.
- For freezing, assemble the dish, cool to room temperature, wrap tightly in foil, and freeze up to 3 months; thaw overnight in refrigerator before baking.
- Reheat covered at 350°F for about 20 minutes, then uncovered 15-30 minutes until heated throughout.
Nutrition Information
Show Details
Serving
1
Calories
416kcal
(21%)
Carbohydrates
18g
(6%)
Protein
29g
(58%)
Fat
28g
(43%)
Cholesterol
96mg
(32%)
Sodium
713mg
(30%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 416kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Cholesterol | 96mg | 32% |
| Sodium | 713mg | 30% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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