Southwest King Ranch Casserole
Source of Recipe
"Whole Foods Market Cookbook"
Recipe Introduction
Serving Size : 8
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
Recipe
Preheat the oven to 450 degrees.
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.
In a small bowl, combine the cheeses.
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.
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.
per serving: 410 cal, 28g pro, 16g carb, 26g fat, 85mg chol, 550mg sod.
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