King Ranch Chicken Casserole
A comforting Tex-Mex casserole filled with layers of shredded chicken, creamy sauce, and gooey cheese.
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 small jalapeño, minced (optional) for extra heat
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 3-4 cups cooked shredded chicken
- 1 10-ounce can diced tomatoes with green chiles like Rotel, do not drain
- 1 cup sour cream
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese or cheddar
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large skillet, melt the unsalted butter over medium heat. Add the yellow onion, red bell pepper, poblano pepper, and jalapeño (if using). Sauté until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
- Step 3: Sprinkle in the chili powder, ground cumin, and garlic powder. Stir well to combine and let the spices toast for about a minute. Then, add the all-purpose flour to the skillet, stirring continuously for another minute.
- Step 4: Slowly pour in the chicken stock while stirring constantly. Let the sauce cook for about 5 minutes until it thickens. Remove from heat and mix in the diced tomatoes with green chiles and sour cream. Season with salt and pepper to taste.
- Step 5: In a large baking dish, layer the ingredients. Place 4 corn tortillas at the bottom, tearing them as needed. Add half of the shredded chicken, followed by half of the sauce mixture. Sprinkle on a third of the shredded cheese. Repeat the layering process: tortillas, chicken, sauce, and cheese. For the final layer, top with remaining tortillas, the rest of the sauce, and remaining cheese.
- Step 6: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Step 7: Once baked, remove from the oven and let sit for about 10 minutes before serving. Serve warm and enjoy!
Notes
Use rotisserie chicken for quicker prep. Adjust spice levels with jalapeño. For creaminess, mix in cream cheese with sour cream. Top with fresh cilantro before serving.