King Ranch Casserole Recipe

Ingredients

• 1 Poblano Pepper (seeded and diced)
• 1 pint Button Mushrooms (cleaned and sliced)
• 1 Onion (medium, diced)
• 3 Roma Tomatoes (halved, seeds removed, diced)
• 4 tablespoons Unsalted Butter (divided)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.5 teaspoon Cracked Black Pepper
• 1.5 tablespoons Chicken Bouillon Granules
• 4 tablespoons All-Purpose Flour
• 3.5 cups Whole Milk
• 1 cup Sour Cream (optional, adds richness)
• 2.5 pounds Shredded Chicken (cooked and shredded; rotisserie or boiled)
• 3.5 cups Shredded Cheddar Cheese (sharp or mild, shredded)
• 18 Corn Tortillas (6‑inch size, warmed briefly)
• to taste Salt

Instructions

1. Prepare Vegetables

   Seed and dice the poblano pepper, slice the button mushrooms, dice the onion, halve the Roma tomatoes, remove seeds, and dice the tomato flesh. Set the diced tomatoes aside.

   Time: PT15M

2. Brown Mushrooms

   Heat 2 tablespoons of butter in a large skillet over medium‑high heat. Add the sliced mushrooms and sauté until they are deep golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Sauté Onion and Poblano

   Add the diced onion and poblano pepper to the skillet with the mushrooms. Cook, stirring occasionally, until the onion is translucent and the pepper is softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Make the Roux

   Push the vegetables to the side of the skillet. Add the remaining 2 tablespoons of butter, then sprinkle in garlic powder, onion powder, cracked black pepper, and chicken bouillon. Stir to combine, then sprinkle the flour over the butter and stir constantly for about 1 minute to cook out the raw flour taste.

   Time: PT2M

   Temperature: Medium

5. Create the Cream Sauce

   Gradually whisk in the whole milk, a little at a time, until the mixture is smooth. Continue to whisk and simmer for about 5 minutes, or until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: Medium

6. Finish the Sauce

   Stir in the cup of sour cream (if using) until fully incorporated. Then add the shredded chicken and the reserved diced tomatoes. Mix well and taste for salt, adjusting as needed.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Assemble the Casserole

   Spread a thin layer of the cream‑chicken sauce on the bottom of a greased 9×13‑inch baking dish. Layer 6 corn tortillas over the sauce, overlapping slightly. Spoon a third of the remaining sauce over the tortillas, then sprinkle a third of the shredded cheddar cheese. Repeat the layers two more times, ending with a generous layer of cheese on top. Use all 18 tortillas.

   Time: PT10M

9. Bake

   Place the assembled casserole in the preheated oven and bake for 30 minutes, or until the cheese is melted, golden, and the edges are bubbling.

   Time: PT30M

   Temperature: 350°F

10. Rest and Serve

    Remove the casserole from the oven and let it sit for 15 minutes to set before slicing and serving.

    Time: PT15M

Nutrition Facts

Calories

880

Protein

52 g

Carbohydrates

76 g

Fat

45 g

Fiber

5 g