King Ranch Chicken
An updated, homemade version of the classic Tex-Mex casserole. No cream soup! Fresh poblanos, onions, and garlic with a homemade cream sauce elevate the original version. This is the most delicious, flavorful Mexican style casserole and is easy and fun to make!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons butter
- 1 yellow onion, (chopped)
- 1 poblano pepper (seeded and chopped)
- 3 garlic cloves, (minced)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 (14.5 oz) can low-sodium chicken broth
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can Rotel Tomatoes, (drained)
- 1 1/2 cups sour cream, ((light is ok))
- 3 cups shredded rotisserie chicken
- 2 cups Monterrey Jack cheese, (shredded)
- 2 cups cheddar cheese, (shredded)
- 20 corn tortillas, (torn into fourths)
- Cooking Spray
Instructions
- 1
Preheat oven to 375°. Lightly spray a 9×13 baking dish with cooking spray and set aside.
- 2
Melt butter in a large skillet over medium-high heat. Add onion and poblano, sauté 10 minutes or until softened and lightly browned. Add garlic, chili powder, cumin, salt, and pepper. Cook 1 more minute.
- 3
Sprinkle flour over vegetable mixture, and cook, stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat. Add green chilies, Rotel tomatoes, sour cream, and chicken. Stir to combine well.
- 4
Add a single layer of tortillas (slightly overlapping) to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Add a thin layer of each of the cheeses. Repeat layers 2 more times. Add any remaining cheese to the top.
- 5
Cover with non-stick foil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 5-10 minutes before serving.