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King Ranch Chicken Casserole Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16
Ingredients
5 cups chopped cooked chicken (you can use a rotisserie chicken)
1 (16 ounce) container sour cream
1 large onion, peeled and chopped
4 teaspoons garlic, peeled and minced
1 tablespoon butter
1 (16 ounce) jar tomatillo salsa verde, mild or hot
2 (7 ounce) jars chopped green chile
1/2 cup chopped cilantro
2 teaspoons ground cumin
4 cups shredded Mexican style cheese
20 white corn tortillas
Instructions
Preheat the oven to 400 degrees F.
Melt the butter in a skillet over medium heat and add the onions and sauté for 3-5 minutes to soften. Add garlic and sauté for 30 seconds or until fragrant.
Mix the sautéed onions and garlic, chopped chicken, sour cream, salsa verde, chopped green chiles, cilantro, and cumin in a large bowl.
Cut the tortillas into quarters. In a bottom of a 3-quart baking dish, spoon one-quarter of the chicken filling and smooth it out. Top with 1 cup shredded cheese. Then spread a single layer of cut tortillas over the top. Repeat layering the chicken filling, cheese, and tortillas, making 3 layers, using up all the tortillas. Spread the last one-quarter of chicken filling and 1 cup of cheese over the top.
Bake for 20-25 minutes, until golden and bubbly. Wait at least 5 minutes before cutting. Serve immediately.
Notes
Keep leftovers in the fridge for up to 4 days in an airtight container. Or you can freeze it for up to 3 months. If frozen, allow the casserole to thaw completely before reheating. Bake uncovered in the oven at 350 degrees F for 20-25 minutes, until bubbly hot.
Serving: 1piece, Calories: 310kcal, Carbohydrates: 20g, Protein: 16g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 60mg, Sodium: 585mg, Potassium: 298mg, Fiber: 2g, Sugar: 3g, Vitamin A: 660IU, Vitamin C: 11mg, Calcium: 397mg, Iron: 1.3mg