Reimagined Small-Batch King Ranch Casserole
Servings: 4 servings
Calories: 453kcal
Equipment
- Medium Skillet
- 8 x 8 inch or 6.5 x 9 inch casserole dish
Ingredients
- 1 ½ cups (8 ounces) rotisserie chicken, cut into bite-sized pieces
- 1 tablespoon (0.5 ounces) unsalted butter
- ½ cup diced onion (½ medium onion)
- 1 red bell pepper, diced (about ½ cup)
- 1 clove garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon dried cumin
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 1 ½ Tablespoons all-purpose flour
- ¾ cup (6 ounces) low-sodium chicken broth (See Tip 1)
- 10 ounce can Rotel Original diced tomatoes with green chiles, drained
- ¼ cup (2 ounces) sour cream (See Tip 2)
- 1 ½ cups (6 ounces) Monterey Jack cheese, shredded (See Tip 3)
- 4 (6 inch) corn tortillas
- ½ cup (1.5 ounces) crushed tortilla chips
- Chopped parsley or green onions, for garnish (optional)
Instructions
- Preheat oven to 375°F. Spray an 8 x 8 or 6.5 x 9-inch baking dish with nonstick spray. Set aside.
- Melt butter in a medium skillet over medium heat. Add the onion and bell pepper. Cook for 4 to 5 minutes, until softened. Stir in garlic, chili powder, paprika, cumin, salt, and pepper. Cook for 1 minute. (See Tip 4)
- Sprinkle in flour; stir constantly for 1 minute to remove the raw taste. Gradually whisk in chicken broth, stirring until smooth. Simmer for 3 to 4 minutes until thickened.
- Stir in the drained tomatoes with green chiles and sour cream. Add ¾ cup of shredded cheese and stir until melted and smooth.
- Fold in the chicken. Taste and adjust seasoning if necessary.
- Layer half of the corn tortillas in the prepared dish. Spoon over half of the chicken mixture over the tortillas. Repeat the layers. Top with the remaining ¾ cup of shredded cheese and crushed tortilla chips. (See Tip 5)
- Bake at 375°F for 25 to 30 minutes until bubbly and lightly golden. Let rest 5 to 10 minutes before serving.
- Garnish with chopped parsley or green onions if desired and serve.
- Yield: 4 servings.
Video
Notes
- If you don't have chicken broth, you can substitute 1 teaspoon of Better Than Bouillon Roasted Chicken Base mixed with ¾ cup of hot water. The Better Than Bouillon Roasted Chicken Base, however, is somewhat salty, so taste carefully before adding salt.
- I used light sour cream, but feel free to use full-fat sour cream.
- You could substitute Cheddar cheese, Pepper Jack cheese or a Mexican blend cheese for the Monterey Jack.
- Chili powder, paprika, and cumin are oil-based seasonings. Their flavors are enhanced by briefly sautéing them with garlic.
- May be prepared in advance without adding the crushed tortilla chips, covered, and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before baking, and add about 10 minutes to the baking time.
Nutrition
Calories: 453kcal | Carbohydrates: 32g | Protein: 31g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 699mg | Potassium: 576mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1623IU | Vitamin C: 47mg | Calcium: 416mg | Iron: 2mg
