King Ranch Chicken Casserole

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My neighbor recently asked me for this recipe.  I had brought it one night for a “Mexican Night” party at her house and she liked it.  Her family is originally from India—and I have enjoyed some wonderful Indian dishes at her home.  We have talked about the fact that there are similarities between “southern” cooking around the world—love of spice, chilies, the slow cooking of certain legumes and vegetables—the seasonings vary, but many of the methods and types of ingredients are similar.

Just about every household in Texas has a recipe for some version of this casserole. It is a long-time favorite with my Texas friends and relatives.  It’s a pleasure to share it with my neighbor and with anyone else out there who enjoys a little heat.

King Ranch Chicken Casserole

Serves 6 to 8

Preparation Time:  30 minutes
Cook Time:  30 minutes
Total Time:  1 hour

Ingredients:

12 6-inch corn tortillas
Olive oil flavored cooking spray
1 tablespoon unsalted butter
2 medium onions, finely chopped
2 jalapeno chilies, minced
2 teaspoons ground cumin
2 10-ounce cans Ro-Tel tomatoes (choose the level of heat you like, I use 1 mild, 1     medium)
5 tablespoons all-purpose flour
1 cup heavy cream
3 cups chicken broth (I use low-sodium)
1 rotisserie chicken, meat removed from the bones and cut up (about 3 cups)
4 tablespoons minced fresh cilantro
2 cups shredded Monterey Jack cheese
2 cups shredded sharp Cheddar cheese
Salt and pepper
2 cups tortilla chips, crushed

Preparation:

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Preheat the oven to 400 degrees.  Place 6 tortillas on each of two baking sheets and spray lightly with cooking spray on both sides.  Place in the oven and bake until lightly browned and crisp, depending on the heat of your oven, for 5 to 10 minutes—keep an eye on them so they don’t get too brown.  Remove from the oven, cool until you can handle them, and break them into pieces.

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Heat the butter in a Dutch oven over medium-high heat.  Cook the onions, chilies and cumin until lightly browned, about 8 minutes.  Add the tomatoes and cook until most of the liquid has evaporated.  Stir in the flour and cook for a minute.  Add the cream and the broth; bring the mixture to a simmer and cook, stirring for 2 to 3 minutes.  Remove from heat.  Stir in the chicken, the cilantro and the cheese and stir until the cheese is melted.  Season to taste with salt and pepper.

Layer half of the tortilla pieces in a 13 x 9 rectangular or oval baking dish.  Spoon half of the filling evenly over the tortillas.  Repeat with the remaining tortilla pieces and filling. Sprinkle the crushed tortilla chips over the top and bake the casserole for about 20 to 30 minutes until the edges are bubbly.  Cool  for 10 minutes before serving.

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4 Responses to King Ranch Chicken Casserole

  1. Priscilla Cockerell says:

    Hi from your No. 1 fan. Is there any way to click on to comments? I would love to see what your followers have to say. Your site looks fabulous.

  2. Susan says:

    Hi Priscilla….thanks for visiting…under each entry, where it says comments–just click on that and you can read them.

  3. Rashmi says:

    Thanks Susan. This casserole was amazing.
    I can’t wait to make it! 🙂

  4. Patricia says:

    Yes, Priscilla, just found your recipe! I am a former Texan now living in Birmingham, and you’re right. I’ve made this casserole since I was l9 and now I’m 60. I made it with Doritos or Tostitos, though, to cut the time; and used only cream of chicken and mushroom soups with chopped green chilis, chicken broth, and salsa. Lots of cheese. That’s it! Well, the chicken too, of course. Just 6 ingredients makes it easier. But yours looks SO good too, more homemade.

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