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King Ranch Chicken

Source of Recipe

From "Southern Casseroles" by Denise Gee


Recipe Introduction

"This dish could just as easily be in the 'Company's Comin' chapter because of how popular it is to cook for crowds. But it's such a down-home, easy-to-make recipe that I often make it on Sunday evenings just to have leftovers for dinner after a busy Monday. Some use flour tortillas in this, but I don't think they lend as much flavor (unless they're whole wheat or red chile-infused or the like); they also get mushy. Some add tortilla or corn chips on the bottom layer for added support, something I might try sometime. But this is the recipe for which I regularly get requests."

List of Ingredients

◦  Twelve 6-inch corn tortillas
◦  2 Tbsp vegetable oil
◦  1 cup chopped onion
◦  1 cup chopped green bell pepper
◦  1 clove garlic, minced
◦  1 jalapeño, seeded and minced (optional)
◦  2 cups shredded cooked chicken
◦  One 10.75-ounce can cream of chicken or mushroom soup
◦  One 10-ounce can diced tomatoes with green chiles
◦  1 cup sour cream
◦  ¼ cup chopped fresh cilantro
◦  1 Tbsp fresh lime juice
◦  1½ tsp chili powder
◦  ¼ tsp ground sea or kosher salt
◦  ¼ tsp ground black pepper
◦  2 cups shredded Cheddar-Jack cheese blend
â—¦ Garnish: chopped cilantro, tomatoes, and/or green onion slices


Recipe

Preheat the oven to 350° F. Tear the tortillas into 1-inch pieces and set aside.

In a large skillet over medium-high heat, add the vegetables and sauté the onion, bell pepper, garlic, and jalapeño (if using) for about 5 minutes, or until tender.

Stir in the chicken, soup, tomatoes, sour cream, cilantro, lime juice, chili powder, salt and pepper. Simmer, stirring occasionally, for about 3 minutes. Remove from the heat.

Layer one third of the tortilla pieces in the bottom of a greased 13-by-9-inch or 3-quart baking dish. Top with one-third of the chicken mixture and â…” cup of the cheese. Repeat the layers twice, making sure to cover the tortilla pieces well.

Bake covered for 30 minutes; uncover and cook for 5 minutes more, until the mixture is set and the cheese is completely melted. Serve with the garnishes.


Serves 6 to 8


STORAGE:
Make this casserole the night before cooking it for the best flavor (don't add the final layer of cheese until just before baking). Cooked and tightly covered, it will keep well in the refrigerator for several days and in the freezer for up to 1 month. Let it thaw in the refrigerator before reheating.