King Ranch Chicken Casserole
The popular Southern party casserole!
Servings: 6 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- 8 ounces sliced white or baby bella mushrooms
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground cumin
- 2 tablespoons all purpose flour
- ¾ cup chicken broth
- ½ cup milk
- 2 tablespoons sour cream
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- 8 taco-sized corn tortillas, softened
- 3½ cups shredded rotisserie chicken
- 16 ounces tomato salsa (mild or hot)
- 1½ cups grated mild cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a 12x7-inch baking dish with nonstick spray.
- In a large skillet over medium heat, melt the butter and add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes until softened and golden. Add the mushrooms, cayenne and cumin and cook, stirring often, for 6 to 8 minutes until the mushrooms are tender and release their juices.
- Blend in the flour and cook and stir for 1 minute. Add the broth, milk, sour cream, salt and black pepper and cook, stirring constantly, about 3 minutes until thickened.
- Cover the bottom of the prepared dish with 4 tortillas, then layer the remaining ingredients in the dish this way: ½ diced chicken, ⅓ mushroom mixture, ½ salsa, ½ cheese, then ⅓ of the remaining mushroom mixture, then the remaining tortillas, chicken, salsa, cheese, and finish with the remaining mushroom mixture.
- Bake, uncovered, for 30 to 35 minutes until bubbling and lightly browned.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 24g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 1061mg | Potassium: 619mg | Fiber: 2g | Sugar: 6g | Vitamin A: 933IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 2mg