King Ranch Chicken Casserole
The Texas potluck legend, layers of tortillas, chicken, and creamy tomato-pepper sauce baked under a cheesy crust.
Ingredients (serves 6)
- 1.5 lb chicken breast
- 10 corn tortillas
- 2 cups shredded cheddar cheese
- 1 can canned tomatoes
- 1 bell pepper
- 1 onion
- 1 cup sour cream
- 1 cup chicken stock
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp chili powder
- 1 tsp cumin
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Save this recipeInstructions
- 1
Heat the oven to 375°F. Dice the onion and bell pepper, and cut the chicken into small pieces.
- 2
Melt the butter in a large skillet over medium heat, cook the onion and pepper 4 minutes, then stir in the flour, chili powder, and cumin.
- 3
Whisk in the chicken stock and canned tomatoes, simmer 3 minutes until thickened, then stir in the sour cream and raw chicken off the heat.
- 4
Layer half the tortillas, torn into pieces, in a greased 9x13 dish. Top with half the chicken mixture and a third of the cheese. Repeat, finishing with cheese.
- 5
Bake at 375°F until bubbling and the chicken reads 165°F, about 35 minutes.
- 6
Rest 10 minutes so the layers set before scooping.
