King Ranch Casserole

Ingredients

• 4 tablespoons Unsalted Butter (softened, cut into cubes)
• 4 tablespoons All-Purpose Flour (for roux, sifted)
• 1 piece Chipotle Pepper in Adobo Sauce (finely chopped; optional for heat)
• 14.5 ounce Chicken Broth (canned, not low‑sodium)
• 4 ounce Cream Cheese (softened to room temperature)
• 10 ounce Diced Tomatoes and Green Chilies (Rotel) (drained)
• 0.9 pound Shredded Cooked Chicken (leftover rotisserie chicken, shredded)
• 1 teaspoon Granulated Onion Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Salt (use sparingly)
• 1/2 teaspoon Cracked Black Pepper
• 10 pieces Corn Tortillas (cut in half; 6‑inch size works best)
• 8 ounce Shredded Colby Jack Cheese (can substitute Pepper Jack for extra heat)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 2 tablespoons Fresh Chives (chopped for garnish)

Instructions

1. Make the roux

   Melt the butter in a saucepan over low heat, then whisk in the flour and a pinch of onion powder. Cook, stirring constantly, until the mixture bubbles gently and turns a light golden color, about 2 minutes.

   Time: PT2M

2. Add chipotle flavor

   Stir in the chopped chipotle pepper in adobo sauce. Cook for about 30 seconds to release its smoky heat.

   Time: PT30S

3. Incorporate chicken broth

   Pour the canned chicken broth into the roux, whisking constantly. Bring to a gentle simmer and let thicken for 5 minutes.

   Time: PT5M

4. Melt the cream cheese

   Add the softened cream cheese to the simmering sauce, stirring until fully melted and the sauce is smooth.

   Time: PT3M

5. Add tomatoes and chilies

   Stir in the drained Rotel tomatoes and green chilies. Simmer for another 3 minutes, then taste and adjust seasoning with salt, onion powder, smoked paprika, garlic salt, and cracked black pepper.

   Time: PT3M

6. Season the chicken

   In a bowl, combine the shredded chicken with a pinch of onion powder, smoked paprika, garlic salt, and cracked black pepper. Mix well.

   Time: PT5M

7. Prep the tortillas

   Cut each corn tortilla in half (or quarters if you prefer smaller pieces). Set aside.

   Time: PT2M

8. Assemble the casserole

   Spread a ladleful of sauce on the bottom of the 8×12‑inch baking dish. Layer half the tortilla pieces, then a third of the chicken, a handful of shredded cheese, and another ladle of sauce. Repeat the layers, ending with a final layer of sauce and the remaining cheese on top.

   Time: PT5M

9. Cover and bake

   Cover the dish tightly with aluminum foil and place it in a pre‑heated oven.

   Time: PT1M

10. Bake

    Bake at 400°F for 35 minutes. The sauce should be bubbling and the cheese melted.

    Time: PT35M

    Temperature: 400°F

11. Rest and garnish

    Remove the foil and let the casserole rest for 10 minutes. Sprinkle chopped parsley and chives over the top before serving.

    Time: PT10M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g