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