King Ranch Chicken Casserole is a texmex flavor treat!
I discovered it a while back in the deli department of a grocery store known for the delicious food they prepared in their kitchen. I have been a fan ever since.
A lot of recipes that you will find use canned creamed soups but happily, this does not. Kevin is a very talented chef and he avoids doing that by adding more butter than usual when he sautes his vegetables. By doing this, he can sprinkle in some flour to form a roux that will thicken the chicken stock.
There are a lot of ingredients in this delicious dish but you will be pleasantly surprised at how easily it comes together. And then when you add lots of cheese and bake all these flavors together, you have reached casserole heaven.
If you enjoy texmex flavor, you’re going to love this casserole.
King Ranch Chicken Casserole
2 tablespoons butter
1 onion (chopped)
1 red pepper (chopped)
1 poblano pepper (chopped)
2 cloves garlic (chopped)
2 jalapenos (chopped)
1 tablespoon chili powder
1 teaspoon cumin (toasted and ground)
2 tablespoons flour
1 cup of chicken broth
2 cups chicken (cooked and shredded)
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) can chopped green chilies, drained
1/2 cup milk
1 teaspoon oregano
1 cup corn
1 lime (juice)
1/2 cup sour cream
1/4 cup cilantro (chopped)
salt and pepper to taste
10 corn tortillas
2 cups cheese (grated)
Melt the butter in a pan.
Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
Mix in the flour and cook for a few minutes.
Add the chicken broth and simmer until the liquid thickens.
Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
Top with a layer formed with 1/2 of the tortillas.
Top with a layer of 1/2 of the the sauce.
Top with a layer of 1/2 of the the cheese.
Top with a layer of the remaining tortillas.
Top with a layer of the remaining sauce.
Top with a layer of the remaining cheese.
Bake in a preheated 350F/180C oven until the sides are bubbling and the top is golden brown.
Note: When baking, put your casserole dish on a baking pan to avoid any cheesy spillover in your oven.
For more details on this dish as well as many other delicious recipes, be sure to visit Kevin’s website.