Name: King Ranch Chicken Casserole
Total time: 80 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 lb boneless skinless chicken thighs; 2 cup chicken broth; 4 tbsp unsalted butter; 1 medium yellow onion; 1 medium green bell pepper; 3 clove garlic; 3 tbsp all-purpose flour; 2 tsp chili powder; 1 tsp ground cumin; 1 cup whole milk; 1 can diced green chiles; 1 can canned diced tomatoes; 1/2 cup sour cream; 12 count corn tortillas; 8 oz shredded cheddar cheese; to taste kosher salt; to taste black pepper; 1/4 cup fresh cilantro

← Recipes · Casserole · King Ranch Chicken Casserole

540 cal39g protein34g carbs27g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch80 min activeShortcut50 min active

Everyday 25nothing beyond the everyday cabinet

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King Ranch Chicken Casserole

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Casserole80 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighs2 lb

chicken broth2 cups

unsalted butter4 tbsp

yellow oniondiced1 medium

green bell pepperdiced1 medium

garlicminced3 cloves

all-purpose flour3 tbsp

chili powder2 tsp

ground cumin1 tsp

whole milk1 cup

diced green chiles4 oz can, undrained1 can

canned diced tomatoes14.5 oz can, well drained1 can

sour cream1/2 cups

corn tortillas6-inch12 count

shredded cheddar cheese8 oz

kosher saltto taste

black pepperto taste

fresh cilantrochopped, for serving1/4 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Heat the oven to 375°F and grease a 9x13 baking dish.

2Put the chicken thighs and chicken broth in a dutch oven with a pinch of salt. Bring to a simmer, cover, and cook over medium-low heat for 18 to 20 minutes, until the chicken is cooked through and shreds easily.

3Move the chicken to a board and shred it with two forks. Pour the poaching broth into a measuring cup and set aside; you need about 1 1/2 cups, so add water if it falls short.

4Wipe out the pot, then melt the butter over medium heat. Cook the onion and bell pepper for 6 to 7 minutes, until soft. Stir in the garlic, chili powder, and cumin and cook for 1 minute.

5Sprinkle in the flour and stir for 1 minute. Slowly whisk in the reserved broth and the milk. Simmer for 4 to 5 minutes, stirring often, until the sauce coats the back of a spoon.

6Take the pot off the heat and stir in the green chiles with their juices, the drained tomatoes, and the sour cream. Season with salt and pepper. Fold in the shredded chicken.

7Warm the tortillas in a dry skillet for about 20 seconds per side, just until pliable, so they do not crack when layered.

8Spread about 1/2 cup of the chicken mixture over the bottom of the baking dish. Overlap 4 tortillas on top, tearing them to fit, then spoon over a third of the remaining chicken mixture and sprinkle with a third of the cheese. Repeat the layers twice more, finishing with cheese.

9Bake uncovered for 25 to 30 minutes, until bubbling at the edges and the cheese is lightly browned in spots.

10Rest for 10 minutes so the layers set, then sprinkle with cilantro and cut into squares.