King Ranch Chicken Casserole
King Ranch Chicken made from scratch with no “cream-of” soups!
Servings: 8
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons canola oil
- 1 cup white or yellow onion, diced
- 1 cup green bell pepper, diced
- 2 Tablespoons fresh jalapeño, seeded and minced
- 2 teaspoons minced garlic
- ¾ cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- ¼ teaspoon salt
- 3 cups chicken broth
- 1 cup Milk (2% or Whole)
- 1 - 10 oz. can diced tomatoes with green chiles (like Rotel)
- ¼ cup canned mushrooms, diced
- 3 cups cooked chicken , chopped or shredded
- 15 corn tortillas
- 3 cups shredded Mexican blend cheese
Instructions
- Preheat the oven. Preheat oven to 350°F. Spray a 9x13-inch casserole dish with non-stick cooking spray.
- Sauté the vegetables. Heat butter and oil in Dutch oven over medium heat. Add onion, bell pepper, and jalapeno; cook for 7-10 minutes or until tender. Stir often. Add garlic and cook for 30 seconds.
- Make the sauce. Stir in flour and spices to vegetable mixture. Cook for one minute. Add chicken broth and milk. Turn heat to medium-high and cook until sauce thickens, stirring constantly. Remove sauce from heat and stir in diced tomatoes, mushrooms and chicken.
- Assemble the casserole. Layer 5 corn tortillas on bottom of casserole dish, top with one-half of sauce and one-third of cheese. Repeat layering of tortillas, sauce, and cheese. Top with corn tortillas and remaining shredded cheese.
- Bake. Cover with foil, and bake at 350°F for 30 minutes. Remove foil and bake for an additional 5 minutes or until casserole is bubbly and cheese is melted.
Notes
Butter may be substituted for the oil.
If sauce is too thick, thin with additional chicken broth.
