Main Dishesclosetcooking
King Ranch Chicken Casserole
My collection of shredded chicken, from leftover roasted chickens, was growing and I wanted to use some of it to clear some space in my freezer. (Ice cream season is coming and I will need
👥 9 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Melt the butter in a pan.
butter2 tablespoons
2
Add the onion, red pepper and poblano pepper and saute until tender, about ⏱️ 5-7 minutes.
onion (chopped)1red pepper (chopped)1poblano pepper (chopped)1
3
Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
garlic (chopped)2 clovesjalapenos (chopped)2chili powder1 tablespooncumin (toasted and ground)1 teaspoon
4
Mix in the flour and cook for a few minutes.
flour2 tablespoons
5
Add the chicken broth and simmer until the liquid thickens.
chicken broth1 cupchicken (cooked and shredded)2 cups
6
Add the chicken, tomatoes, green chilies, milk and oregano and simmer for ⏱️ 15 minutes.
chicken broth1 cupchicken (cooked and shredded)2 cupsdiced tomatoes, drained1 (14 ounce) canchopped green chilies, drained1 (4 ounce) canoregano1 teaspoon
7
Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
corn1 cupcorn tortillas10lime (juice)1
8
Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9
Top with a layer formed with 1/2 of the tortillas.
10
Top with a layer of 1/2 of the the sauce.
11
Top with a layer of 1/2 of the the cheese.
cheese (grated)2 cups
12
Top with a layer of the remaining tortillas.
13
Top with a layer of the remaining sauce.
14
Top with a layer of the remaining cheese.
cheese (grated)2 cups
15
Bake in a preheated 350F/180C oven until the sides are bubbling and the top is golden brown.
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