Description
This creamy, cheesy, comforting King Ranch casserole is a Texas staple! Double the recipe so you can stash a second casserole in the freezer for later.
Ingredients
- 12 corn tortillas (6 inches)
- 1/4 cup butter
- 1 large onion, finely chopped
- 2 poblano peppers, seeded and finely chopped
- 1 can (10 ounces) diced tomatoes and green chiles
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 cup chicken stock
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 cups shredded cooked chicken
- 2 cups shredded mexican cheese blend
- optional: sour cream, salsa, chopped fresh cilantro, green onions or tomatoes
Directions
- Preheat oven to 350°. In a large dry skillet over medium-high heat, cook tortillas until lightly toasted, about 30 seconds on each side. Set tortillas aside.
- In the same skillet, melt butter over medium heat. Add onions; cook and stir 5 minutes. Add poblano peppers; cook and stir until vegetables are tender, another 3-5 minutes.
- Stir in diced tomatoes with green chiles, soups, stock, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 6-8 minutes. Remove from the heat. Stir in chicken.
- Place 6 tortillas over the bottom and slightly up the sides of a greased 13x9-in. baking dish. Top with half the chicken mixture. Arrange remaining 6 tortillas over filling. Top with remaining chicken mixture. Sprinkle with cheese.
- Bake, uncovered, until bubbly, 27-30 minutes. Let stand 10 minutes before serving. If desired, sprinkle with additional chili powder and serve with optional toppings.
