King Ranch Casserole
Created by Alexi-Rae on January 25, 2016
- Servings: 7
- Prep Time: 20m
- Cook Time: 45m
- Recipe #22676
Ingredients
- 500 grams cooked chicken (shredded or chopped, 4 cups)
- FOR THE SAUCE
- 6 tablespoons butter
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups half and half (light cream)
- 2 cups chicken broth (divided)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt & freshly ground pepper
- FOR THE REST
- 612 grams tortillas (12 corn tortillas, quartered)
- 8 ounces cheddar cheese (grated, or Colby Jack cheese)
- 1 can (10 ounce) Rotel (drained)
- 1 jalapeño pepper (seeds & membranes removed and finely diced, optional)
How to Make
-
Step 1: Adjust rack to center position of oven. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
-
FOR THE SAUCE
-
Step 2: Melt butter in a medium saucepan over low heat. Add the garlic to the pot and saute until fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly and gradually whisk in milk and 1 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Add salt and freshly ground black pepper, to taste.
-
TO ASSEMBLE
-
Step 3: Evenly scatter half of the shredded chicken in the bottom of the baking dish. Dollop half of the sauce on top of the chicken and use the back of a spoon to spread it in an even layer. Arrange half of the corn tortilla quarters on top, overlapping slightly and tearing in half to fill in any gaps, if necessary. Sprinkle half of the grated cheese on top. Drizzle the entire surface with 1/2 cup of the remaining chicken broth, including corners and edges.
-
Step 4: Repeat layers of chicken, sauce, tortillas, cheese, and final 1/2 cup broth. Evenly sprinkle Rotel and diced jalapeños (if using) over top of the casserole.
-
Step 5: Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (411.5 g)
- Calories 653.3
- Total Fat - 32.7 g
- Saturated Fat - 18.4 g
- Cholesterol - 281.5 mg
- Sodium - 831 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 7.2 g
- Sugars - 1.6 g
- Protein - 34.9 g
- Calcium - 534.2 mg
- Iron - 4 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.2 mg