King’s Ranch Chicken Casserole
Description
This Tex Mex casserole is very popular in Texas and could even be said to be the official Texas state casserole. It originated at the King Ranch by someone who worked there for many years. There are different variations of the recipe, but this one is simp
Ingredients
3 c. cooked chicken, diced (rotisserie chicken makes it easy)
1 medium onion, medium diced
1 poblano pepper, medium diced
4 garlic cloves, minced
2 T. olive oil
10 3/4 oz. can cream of chicken soup, undiluted
10 3/4 oz. can cream of mushroom soup, undiluted
14.5 oz. can petite-diced tomatoes, undrained
4 oz. can diced green chiles, undrained
1 t. chipotle chili powder (or regular chili powder if wanting it milder)
1 t. ground cumin
12 (6-inch) corn tortillas
2 c. grated sharp Cheddar cheese
Directions
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Preheat oven to 350 degrees. Grease a 9 x 13 inch casserole dish. Set aside.
Heat a large skillet over medium heat; add the olive oil when skillet is hot. Add onion, garlic and poblano pepper; saute until onion is translucent. Lower heat to keep the vegetables from burning, if necessary.
When vegetables are tender, add soups, tomatoes, green chiles, chipotle chili powder and cumin; stir until well combined; stir in the chicken.
Assembly:
Put a little bit of sauce in the bottom of the baking dish; spread around. It doesn't need to completely cover the bottom of the dish.
Place 4 tortillas on top of the sauce, tearing the tortillas as needed to fit the dish. Put 1/3 of the remaining sauce over the tortillas; sprinkle 1/3 of the cheese over the sauce.
Repeat tortillas, sauce, and cheese layers two more times, ending with cheese on top.
Bake 30-40 minutes or until hot and bubbly.
Cool 5-10 minutes before serving.
8 servings.