4 from 13 votes
Stacked Enchilada Casserole | King Ranch Casserole
King Ranch Casserole
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A recipe for the best King Ranch Casserole ever!  A famous Texas-born, stacked enchilada casserole featuring shredded chicken, corn tortillas, hearty vegetables, cheese, and a creamy Tex-Mex sauce. 

Course: Main Course
Cuisine: American
Keyword: King Ranch Casserole
Servings: 12 Servings
Calories: 306 kcal
Author: Kelly Anthony
Ingredients
  • 15-20 corn tortillas cut in half
  • 5 cups unsalted chicken broth, separated
  • 2 cups cooked and shredded chicken
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 stalks of celery diced
  • 1 white onion diced
  • 1 green bell pepper seeded and diced
  • 8 ounces White Button Mushrooms chopped
  • 2 cloves of garlic minced
  • ½ cup all-purpose flour
  • 1 (14 ounce) can of fire-roasted, diced tomatoes drained
  • 2 (4 ounce) cans of diced green chilis
  • 1 tablespoon + 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 1/4 cup finely chopped, fresh cilantro, separated
  • 1 ¾ cup freshly grated Cheddar cheese
  • 1 ¾ cup freshly grated Monterrey Jack cheese
Instructions
  1. Preheat oven to 375° and have ready a 9x13” greased baking dish. 

    Place the halved tortillas in a shallow dish (like a pie dish), and pour over 1 cup of chicken broth. Set aside and allow to soak.

  2. In a large rimmed sauté pan over medium-high heat, melt together butter and olive oil. Add celery, onion, and bell pepper and sauté until softened and onions are translucent, 5-8 minutes.

    Add mushrooms and sauté until juices have released and they begin to take on a brown color, about 10 minutes. Add the garlic and sauté 30 seconds to a minute. 

  3. Sprinkle over the flour and stir until a paste coats the vegetables. Slowly drizzle in the remaining 4 cups of chicken broth, whisking constantly until flour has completely dissolved and no lumps remain. 

    Allow mixture to come to a boil, then reduce the heat to medium and allow to simmer about 5 minutes, or until the mixture has thickened.

  4. Stir in the tomatoes and green chilis and allow to simmer for another five minutes. Add the chili powder, cumin, salt, pepper and 2 tablespoons of cilantro. Stir once more, remove from heat and set aside. 

  5. Combine the Cheddar and Monterrey Jack in a small bowl, and set aside.

  6. Spoon a thin layer of sauce on the bottom of the dish and then add a layer of tortillas. 

    Add a layer of sauce over the tortillas, followed by a layer of chicken and then a third of the cheese mixture. 

    Repeat with another layer of tortillas, sauce, chicken, and half of the remaining cheese.

  7. Add one more layer of tortillas, along with the remaining sauce, and cheese. Bake for 25-30 minutes until bubbly. 

    Sprinkle with the remaining cilantro and set aside to cool for at least 15 minutes.

Nutrition Facts
King Ranch Casserole
Amount Per Serving
Calories 306 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 52mg17%
Sodium 687mg30%
Potassium 418mg12%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 1g1%
Protein 18g36%
Vitamin A 940IU19%
Vitamin C 9.8mg12%
Calcium 288mg29%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.