King Ranch Casserole
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.
Servings: 12 Servings
Calories: 306kcal
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
- ¼ cup finely chopped, fresh cilantro, separated
- 1 ¾ cup freshly grated Cheddar cheese
- 1 ¾ cup freshly grated Monterrey Jack cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine the Cheddar and Monterrey Jack in a small bowl, and set aside.
- 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.
- 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
Calories: 306kcal | Carbohydrates: 23g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 687mg | Potassium: 418mg | Fiber: 3g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 9.8mg | Calcium: 288mg | Iron: 1.8mg