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    Southwest King Ranch Casserole

    Source of Recipe

    Whole Foods Market Cookbook

    List of Ingredients

    • Filling:
    • 3 tablespoons canola oil
    • 1 1/2 cups diced yellow onions
    • 2 cloves garlic, minced (1 teaspoon)
    • 2 teaspoons paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon coarsely ground black pepper
    • 1 teaspoon salt
    • 3 cups shredded cooked boneless chicken
    • 1/2 cup chopped fresh cilantro
    • Casserole:
    • 2 cups grated Monterey Jack cheese
    • 1 cup grated cheddar cheese
    • 2 cups bottled tomatillo sauce
    • 8 corn tortillas
    • 1 1/2 cups sour cream
    • 1/2 cup chopped green chilies, drained


    1. Preheat the oven to 450 degrees.
    2. Heat the canola oil over medium-high heat in a large saute pan. Add onions, and cook them until they are translucent, 2 to 3 minutes. Blend in garlic, paprika, cumin, black pepper, and salt. Add chicken, and heat through. Remove the pan from the heat; stir in cilantro.

    3. In a small bowl, combine the cheeses.
    4. On the bottom of an 8 x 8 1/2-inch pan at least 2 inches deep, spread 1 cup of the tomatillo sauce. Top with 4 tortillas, overlapping as necessary. Spread half the sour cream evenly over the tortillas. Add 1/2 cup of the remaining tomatillo sauce, 1 1/2 cups of the chicken filling, 1 cup cheese mixture, and one half of the green chilies.

    5. Top with 4 more tortillas, the remainder of the sour cream, tomatillo sauce, and chicken filling, 1 cup of the cheese mixture, and the remaining green chilies. End with 1 cup cheese mixture sprinkled on top. Bake for about 25 minutes, or until hot and bubbly on the surface.

    6. Servings: 8
    7. per serving: 410 cal, 28g pro, 16g carb, 26g fat, 85mg chol, 550mg sod.




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