King Ranch Chicken

Name: King Ranch Chicken
Prep time: 15 min
Total time: 65 min
Yield: 12 Servings
Ingredients: 6 tablespoons butter; 1u00bd cups yellow onion, chopped; 1 cup red bell pepper, chopped; 2 x 4 ounce cans chopped green chilis; 1 jalapeu00f1o pepper, seeded and chopped; 2 garlic cloves, chopped; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon kosher salt; u00bd teaspoon freshly ground black pepper; u00bc cup all-purpose flour; 1u00be cups reduced-sodium chicken broth; 10-ounce can diced tomatoes with green chiles, drained; 1u00bd cups sour cream; 2 pounds smoked chicken (about 5 cups), coarsely chopped; 1 cup loosely packed fresh cilantro leaves, chopped; 2 cups Monterey Jack cheese, shredded; 2 cups sharp Cheddar cheese, shredded; 18 (8-inch) soft taco-size corn tortillas; u00bc cup canola oil; Vegetable cooking spray

By Leslie Blythe Casserole, Cheese, Chicken, Mexican Baking, Sautéing

December 16, 2016

This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern-day classic. After one bite of this creamy, cheesy casserole you'll be hooked. It also travels well, making it a great choice to take to a potluck.

Prep: 15 mins
Cook: 50 mins
Yields: 12 Servings

Ingredients

6 tablespoons butter

1½ cups yellow onion, chopped

1 cup red bell pepper, chopped

2 x 4 ounce cans chopped green chilis

1 jalapeño pepper, seeded and chopped

2 garlic cloves, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup all-purpose flour

1¾ cups reduced-sodium chicken broth

10-ounce can diced tomatoes with green chiles, drained

1½ cups sour cream

2 pounds smoked chicken (about 5 cups), coarsely chopped

1 cup loosely packed fresh cilantro leaves, chopped

2 cups Monterey Jack cheese, shredded

2 cups sharp Cheddar cheese, shredded

18 (8-inch) soft taco-size corn tortillas

¼ cup canola oil

Vegetable cooking spray

Directions

1Preheat oven to 375° F. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.

2Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.

3Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.

4Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.

5Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.

6Bake at 375° F for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.

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1 Review

Kristin

January 24, 2017

Hi Leslie. Can I prepare this in the morning and then bake it when I get home at night?

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