Hey folks!
Looking for a cozy, comfort food recipe? I’ve got a winner for you!
Today, I’m sharing my delicious King Ranch Casserole.
It’s packed with flavor, easy to make, and perfect for feeding a crowd.
Trust me, it will make your taste buds dance!
Let’s dive right into this tasty dish!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Ingredients
For the sauce:
- 1 chipotle pepper in adobo (minced very finely)
- seasoning
- 14.5 oz chicken broth
- 10 oz can diced tomatoes and green chilies
- 1/4 tsp onion powder
- 4 oz cream cheese (softened to room temperature)
- salt
- 4 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
- 4 tbsp all-purpose flour
For the chicken:
- black pepper
- garlic salt
- onion powder
- smoked paprika
- 1 lb cooked chicken (shredded or diced into 1-inch pieces)
For assembly and garnish:
- fresh parsley
- 10 corn tortillas (cut into 1-inch strips)
- 8 oz Colby Jack cheese (shredded for even melting)
- chives
Step 1: Prepare the Sauce Base
Start by preheating your oven to 400°F (200°C).
In a preheated pan over low heat, melt 4 tablespoons of unsalted butter.
Once melted, add 4 tablespoons of all-purpose flour to the butter, stirring continuously to create a roux.
Sprinkle in some granulated onion powder and cook the roux for about a minute until it simmers and bubbles.
If you desire a bit of kick, chop 1 chipotle pepper in Adobo sauce and add it to the roux, mixing well.
Step 2: Create the Creamy Sauce
Pour in a 14.5-ounce can of chicken broth, stirring to combine, and bring the mixture to a simmer until it thickens.
Once thickened, add 4 ounces of softened cream cheese and stir until melted and creamy.
Then, add a 10-ounce can of drained diced tomatoes and green chilies (Rotel) to the mixture, stirring everything together.
Taste the sauce and adjust salt and seasoning as needed to your preference.
Step 3: Season the Chicken
In a separate bowl, combine 1 to 1.5 pounds of shredded cooked chicken with additional granulated onion powder, smoked paprika, garlic salt, and cracked black pepper to taste.
Mix thoroughly to ensure the seasonings are evenly distributed throughout the chicken.
Step 4: Assemble the Casserole
Cut 10 corn tortillas in half to begin assembling the casserole.
In an 8×12 baking dish, ladle a small amount of the creamy sauce to cover the bottom.
Layer the cut corn tortillas over the sauce, placing the straight edges toward the side of the dish.
Add a layer of the seasoned chicken on top of the tortillas, followed by a handful of shredded Colby Jack cheese.
Step 5: Layer and Bake
Continue layering the ingredients: add more tortillas, chicken, and sauce, repeating the process until all ingredients are used.
Finish off with a top layer of sauce and cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 to 35 minutes.
This will allow the flavors to meld together and the cheese to melt perfectly.
Step 6: Cool, Serve, and Garnish
After baking, let the casserole set and cool for a few minutes before serving.
This will make it easier to cut and serve.
For an optional but delightful touch, garnish the casserole with chopped fresh parsley and chives before serving.
Enjoy your creamy and flavorful casserole!
