King Ranch Chicken Casserole (Print Version)
# Ingredients:
→ Vegetables and Spices
01 -
6 tablespoons unsalted butter
02 -
1 medium white or yellow onion, diced small
03 -
2 poblano chile peppers, seeded and diced small (or substitute with two large green bell peppers)
04 -
1 red bell pepper, seeded and diced small
05 -
1 jalapeno pepper, seeded and finely diced
06 -
3 to 5 cloves garlic, finely minced
07 -
1/4 cup vegetable or canola oil (optional for frying but recommended)
→ Proteins
08 -
5 cups shredded or chopped cooked chicken (rotisserie recommended)
→ Dairy and Cheeses
09 -
2 cups sour cream
10 -
4 cups shredded Mexican blend cheese (plus additional for topping, if desired)
→ Sauces and Seasonings
11 -
1 (16 ounce) jar green salsa (tomatillo salsa verde)
12 -
2 teaspoons ground cumin
13 -
2 teaspoons smoked paprika
14 -
1 teaspoon salt, or to taste
15 -
1 teaspoon freshly ground black pepper, or to taste
16 -
1 cup fresh cilantro, finely chopped (divided)
→ Tortillas
17 -
10 street taco-size corn tortillas, cut in half (20 halves)
# Instructions:
01 -
Preheat oven to 375°F and spray a 9x13-inch baking dish or 3-quart casserole dish with cooking spray; set aside.
02 -
In a large skillet, melt the butter over medium-high heat. Add the onion, poblano peppers, red bell pepper, and jalapeno; sauté for about 5 minutes until softened, stirring constantly.
03 -
Add the minced garlic to the skillet and cook for an additional minute, stirring constantly.
04 -
In a large bowl, combine the cooked vegetable mixture, shredded chicken, sour cream, salsa, cumin, smoked paprika, salt, pepper, and 3/4 cup of cilantro; stir well to combine.
05 -
Optionally fry the tortilla halves in oil for 1-2 minutes per side until crispy. Drain on paper towels. If not frying, proceed to the next step.
06 -
Line the bottom of the baking dish with half of the tortilla halves. Spread 1/3 of the chicken mixture evenly over the tortillas, followed by 1/3 of the shredded cheese. Repeat this process two more times, layering tortillas, chicken mixture, and cheese.
07 -
Cover the dish tightly with foil and bake for 20 minutes at 375°F.
08 -
Remove the foil and bake an additional 10 minutes, or until the cheese is golden and melted.
09 -
Let the casserole rest for 5 minutes before garnishing with the remaining 1/4 cup cilantro. Slice and serve with your choice of toppings such as shredded lettuce, diced tomatoes, avocado, guacamole, or salsa.
# Notes:
01 -
This dish keeps well for up to 5 days refrigerated in an airtight container. It may also be frozen for up to 4 months.
02 -
For spicier versions, consider using fire-roasted canned chiles or leaving the seeds and membranes of the jalapeno peppers intact.