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
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.
Kristin
January 24, 2017
Hi Leslie. Can I prepare this in the morning and then bake it when I get home at night?