The King of all casseroles: King Ranch

Ingredients

• 6 tablespoons Unsalted Butter (melted)
• 1 cup Onion (chopped)
• 1 Green Bell Pepper (seeded and chopped)
• 1 Red Bell Pepper (seeded and chopped)
• 1 Jalapeño Pepper (seeded and finely chopped)
• 3 cloves Garlic (minced)
• 1 tablespoon Chili Powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 cup All-Purpose Flour
• 3.25 cup Chicken Stock (low-sodium preferred)
• 7 ounces Rotel Diced Tomatoes and Green Chilies (canned, drained slightly)
• 1.5 cup Sour Cream
• 12 ounce Rotisserie Chicken (skin removed, shredded)
• 4 cup Shredded Cheese Blend (mix of cheddar and Monterey Jack, shredded)
• 18 Yellow Corn Tortillas (softened by quick fry)
• 1 tablespoon Vegetable Oil (for frying tortillas)
• 2 tablespoons Fresh Cilantro (chopped)

Instructions

1. Melt Butter

   Place 6 tbsp unsalted butter in a large skillet over medium heat and melt, swirling occasionally.

   Time: PT2M

2. Sauté Vegetables

   Add 1 cup chopped onion, 1 green bell pepper, 1 red bell pepper, and 1 seeded chopped jalapeño to the butter. Cook, stirring occasionally, until softened, about 6‑8 minutes.

   Time: PT8M

3. Add Garlic

   Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

   Time: PT1M

4. Season

   Add 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper. Stir for 1 minute.

   Time: PT1M

5. Make Roux

   Sprinkle 0.25 cup all‑purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.

   Time: PT2M

6. Add Stock and Thicken

   Gradually whisk in 3.25 cups chicken stock. Bring the mixture to a gentle boil, then reduce heat and simmer until thickened, about 5 minutes.

   Time: PT5M

7. Incorporate Rotel

   Stir in 7 oz canned Rotel diced tomatoes and green chilies. Cook for 1 minute.

   Time: PT1M

8. Add Sour Cream

   Remove the skillet from heat and fold in 1.5 cups sour cream until smooth.

   Time: PT1M

9. Add Chicken and Cilantro

   Stir in 12 oz shredded rotisserie chicken and 2 tbsp chopped cilantro. Mix until evenly distributed.

   Time: PT3M

10. Fry Tortillas

    Heat 1 tbsp vegetable oil in a non‑stick skillet over medium heat. Quickly fry each corn tortilla for about 10 seconds per side until pliable, then place on paper towels to drain. Repeat for all 18 tortillas.

    Time: PT5M

11. Preheat Oven

    Preheat the oven to 375°F (190°C).

    Time: PT5M

    Temperature: 375°F

12. Layer Casserole

    In a 12‑inch cast iron skillet, arrange 4 fried tortillas to cover the bottom. Spoon half of the chicken mixture over the tortillas, then sprinkle 2 cups shredded cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and the final 2 cups cheese. Top with any leftover tortilla pieces.

    Time: PT5M

13. Bake Covered

    Cover the skillet tightly with aluminum foil and bake for 20 minutes.

    Time: PT20M

    Temperature: 375°F

14. Bake Uncovered

    Remove the foil and continue baking for another 20 minutes, or until the top is golden and bubbly.

    Time: PT20M

    Temperature: 375°F

15. Rest

    Allow the casserole to rest for 5‑10 minutes before serving so it sets and is easier to cut.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

4g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Onion: Leeks
• Instead of Green Bell Pepper: Poblano pepper
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Chili Powder: Cajun seasoning
• Instead of Ground Cumin: Ground coriander
• Instead of Smoked Paprika: Regular paprika
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Chicken Stock: Homemade stock, Vegetable stock
• Instead of Rotel Diced Tomatoes and Green Chilies: Homemade diced tomatoes with green chilies
• Instead of Sour Cream: Greek yogurt (same amount)
• Instead of Rotisserie Chicken: Cooked chicken breast, shredded
• Instead of Shredded Cheese Blend: Mexican blend cheese
• Instead of Yellow Corn Tortillas: Tortilla chips (crushed)
• Instead of Vegetable Oil: Canola oil
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Large Skillet
• Mixing Bowl
• Whisk
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• 12‑inch Cast Iron Skillet or 9×13‑inch Baking Dish
• Aluminum Foil
• Spatula
• Paper Towels
• Pizza Cutter (optional)

Critical Steps — Do Not Skip

• Sauté vegetables until soft (Step 2)
• Cook flour to eliminate raw taste (Step 5)
• Achieve proper thickness after adding stock (Step 6)
• Fry tortillas just enough to become pliable (Step 10)
• Bake covered then uncovered for optimal texture (Steps 13‑14)

Chef Tips from the Video

• Use a high‑quality shredded cheese blend for the best melt and flavor.
• If you can’t find Rotel, combine canned diced tomatoes with chopped green chilies.
• Shred the rotisserie chicken with two forks for a finer texture that mixes better with the sauce.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze up to 3 months. Thaw in refrigerator before reheating.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the chicken‑sour‑cream sauce up to Step 9 and refrigerate for up to 24 hours.
• Fry tortillas ahead of time and store in a single layer on paper towels.
• Assemble the casserole a day ahead, cover, and refrigerate; bake directly from the fridge (add 5‑10 minutes to baking time).

Frequently Asked Questions