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Best King Ranch Casserole (Without Canned Soup)
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- #73771
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
Filling
2 tablespoons extra-virgin olive oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small onion, sliced
4 fresh green chiles, seeded and diced
4 ounces fresh mushrooms, sliced
4 cups chopped or shredded cooked chicken
1 can (15 ounce size) diced tomatoes, drained
salt and freshly ground black pepper
Sauce
6 tablespoons butter
2 cloves garlic, minced
2 teaspoons chili powder
6 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup sour cream
salt and freshly ground black pepper
To Assemble
oil, for frying (optional)
18 corn tortillas
8 ounces Monterey jack cheese, grated
directions
Preheat oven to 350 degrees F. Lightly grease a 9- by 13-inch baking dish.
Preparing the filling by heating the oil in a large skillet over medium-high heat. Add the bell peppers, onions, green chiles, and mushrooms. Cook, stirring, until the mushrooms and vegetables are soft, about 8 minutes.
Stir in the chicken and tomatoes. Season with salt and pepper as needed.
Add oil to a skillet to fill it about 1/2-inch deep. Heat over medium-high heat. When hot, dip the tortillas in one at a time to coat on both sides. Let soften in the oil for 10-15 seconds. Remove from the oil and let any excess drip off. Let drain on paper towels.
Make the sauce by melting the butter in a saucepan over medium heat. Add the garlic and chili powder and cook, stirring, for 1 minute or until the chili powder is dissolved.
Stir in the flour until it forms a paste. Stir for one minute over medium heat. While stirring, slowly add the broth until the mixture is smooth. Stir in the milk and cook, stirring, until the sauce is thickened. Remove from the heat and stir in the sour cream. Season to taste with salt and pepper.
Place a third of the tortillas in the bottom of the baking dish. Cover evenly with half of the chicken filling, a layer of the sauce, and 1/3rd of the cheese. Repeat the layers two more times ending with cheese.
Place in the oven and bake, uncovered, at 350 degrees F for 30 minutes or until the casserole is browned and bubbly in the middle.
Remove from the oven and let the casserole sit for 5 minutes then serve.
nutrition data
586 calories, 31 grams fat, 43 grams carbohydrates, 38 grams protein per serving.
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reviews & comments
January 4, 2014
I loved this. Much better than the original IMHO. I loved that it didn't used overly processed ingredients and the flavor was really wonderful. Yes, it's more work than the original recipe but it's worth it. I highly recommend this recipe!
July 9, 2011
Some things you just don't mess with. I grew up eating this dish in Texas, and I thought an upscale take on it might be really good. It just didn't hit the spot. If you're not familiar with the somewhat pedestrian original recipe, this will probably be good to you. Next time I'm going down the soup isle.
This recipe was phenomenal!!!!!! I decided to use a can of Rotel (Original) instead of the green chilies, it turned out fantastic!! This casserole was a hit with my family!