King Ranch Casserole

 

 

 

 I have had this recipe for years. It is THE Texan casserole.  

Chicken Seasoning:

4 cups chopped or shredded chicken (a large Rotisserie works)

2 t chili powder

1/2 t cumin

1/4 t garlic powder

1/4 t Cajun seasoning

Sauce:

1/2 stick butter

2 T all-purpose flour

1 cup chopped onion

1/2 cup chopped red or yellow bell pepper

1 cup chopped poblano pepper

1 can Rotel tomatoes with green chilies, drained

1 cup chicken stock

1/2 cup heavy cream

1/2 cup sour cream

2 t lime zest

1/8 cup chopped cilantro

S&P

For layering:

12 corn tortillas

2 cups shredded jack or pepper jack cheese

2 cups shredded cheddar cheese

Assembly and Sauce:  

Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick spray or butter; set aside.

Place chicken in a large bowl and add the chili powder, cumin, garlic powder and Cajun seasoning and mix well.

Melt butter in a large skillet and stir in the flour. Cook for a few minutes, or until lightly browned. Add the chopped onion and peppers and cook until tender. Add the drained tomatoes and then slowly add the chicken broth and cream until heated through. Remove from the heat and set aside 1/3 cup of the sauce. Add the chicken to heat. Add the sour cream, lime zest, cilantro and S&P; mix well and remove from the heat. 

Add reserved 1/3 cup of sauce to prepared baking dish and cover the bottom. Add 6 corn tortillas to the bottom of the dish, overlapping them. Spoon chicken mixture over the top. Combine the two shredded cheeses together and sprinkle some on top of the chicken mixture. Repeat one more layer of tortillas, ending with cheese. 

Bake at 350 for 30 to 35 minutes until bubbly and lightly browned. Let casserole sit for 10-15 minutes before slicing. Serve with a dollop of sour cream.