King Ranch Chicken Casserole
User Reviews
5
42 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
2 hrs
-
Total Time
3 hrs
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Servings
12 people
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Calories
459 kcal
King Ranch Chicken Casserole
Report
King Ranch Chicken Casserole is a hearty layered dish featuring cooked, chopped chicken mixed with a spiced creamy filling of sautéed onions, bell peppers, jalapeño, garlic, and a seasoned roux made with chicken stock, green chiles, and sour cream. Corn tortillas and a blend of cheddar and Monterey Jack cheese complete the casserole, baked to a bubbly, savory finish.
Description
This casserole starts by baking or using prepared rotisserie chicken, then combining it with a sautéed vegetable base seasoned with chili powder, cumin, smoked paprika, and garlic. A roux made with flour and chicken stock thickens the mixture, which is enriched with sour cream, green chiles, and fresh cilantro.
Layers of corn tortillas and filling alternate in the baking dish, topped with shredded cheddar and Monterey Jack cheeses. Baking at 375°F melts the cheese and melds the flavors into a rich, comforting dish with a balance of creamy, spicy, and cheesy notes.
King Ranch Chicken Casserole is traditionally served as a main course and can be prepared a day ahead, with a longer baking time after refrigeration. It stores well in the fridge for up to five days and freezes for two months. The recipe suggests checking an instructional video for detailed assembly techniques.
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Ingredients
- 5 lbs chicken breast skin-on, bone-in, or, 2 rotisserie chickens
- olive oil for chicken breasts
- salt divided, Kosher salt and freshly ground
- black pepper divided, Kosher salt and freshly ground
- 6 tablespoon butter unsalted
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeño seeded and chopped
- 2 garlic minced, cloves
- 1 tablespoon chili powder
- 1 tablespoon cumin ground
- 1 teaspoon smoked paprika
- ¼ cup all-purpose flour
- 1¾ cup chicken stock
- 1 oz can ro-tel or tomatoes with chiles
- 1 .5 oz can green chiles
- 1½ cup sour cream
- ¾ cup cilantro chopped, plus more for garnish
- 4 cups cheese shredded, a combo of cheddar and Monterrey Jack is perfect
- 15 corn tortillas or, 1 large bag of corn tortilla chips, roughly chopped
- ½ cup vegetable oil for quick-frying tortillas
- cooking spray
Instructions
PREPARE THE CHICKEN
- Pre-heat oven to 375°F.
- Rub olive oil all over chicken breasts and then liberally sprinkle with salt and pepper. Bake for 50 to 60 minutes, or until internal temp is 165°F. Using an instant-read thermometer ensures proper doneness. Let cool, then remove skin and then cut meat from the bone and roughly chop. Set aside.
- Alternatively, remove the skin from 2 rotisserie chickens, then remove meat and roughly chop, set aside.
MAKE THE FILLING
- Melt the butter over medium-high heat in a large skillet.
- Add onion, bell peppers, jalapeño and cook for 10 minutes, or until soft and starting to brown.
- Add the garlic, chili powder, cumin, paprika, and 1½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 2 minutes, until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
- Using a whisk, incorporate the stock into the vegetables. Whisking to remove any lumps from the flour. Bring to a boil and cook for about 2 minutes, or until thickened. Mix in the tomatoes, green chilies and sour cream. Remove from the heat.
- In a separate bowl, stir together the shredded chicken with the cilantro and then add to the vegetable mixture.
PREPARE THE TORTILLAS
- Heat a non-stick skillet over medium-high heat.
- Add about a teaspoon of vegetable oil to the skillet and then add a tortilla, and swirl around. Cook until lightly browned on the bottom and starting to crisp. About 1 minute. Flip, and repeat with the other side. Repeat with each tortilla, adding more oil as needed.
- Alternatively, use roughly chopped corn tortilla chips instead of the skillet-fried tortillas.
ASSEMBLE THE DISH
- Spray the bottoms and sides of either a large cast-iron skillet, or a 9x13 baking dish with cooking spray.
- Line the bottom of the skillet (or baking dish) with tortillas, slightly overlapping. You can quarter another tortilla to fill the open spaces between the tortillas. Or, if using chopped tortilla chips, line the bottom with a layer of them.
- Add half of the chicken/veggie mixture and then a third of the cheese. Repeat this process once. Top with remaining tortillas (or chips) and cheese.
- Cover with foil and bake for 20 minutes. (375°F)
- Remove foil and bake for another 20 minutes, until bubbly and lightly browned on top. Let stand for 10 minutes before slicing.
Notes
- You can prepare the casserole up to a day before and refrigerate; add about 10 minutes to the bake time when cooking from chilled.
- Leftovers store safely in an airtight container in the fridge for up to 5 days.
- This casserole freezes well for up to 2 months; thaw thoroughly before reheating.
- Refer to the "How To Prepare King Ranch Casserole" video for detailed assembly and tips.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
25g
(8%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
71mg
(24%)
Sodium
339mg
(14%)
Potassium
274mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1447IU
(29%)
Vitamin C
24mg
(27%)
Calcium
349mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 339mg | 14% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1447IU | 29% |
| Vitamin C | 24mg | 27% |
| Calcium | 349mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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