King Ranch Casserole


King Ranch Casserole – this casserole takes a little more work than some but it’s so worth it!  Warm, creamy and filling it’s sure to be a hit with your whole family!
Yields – 16 servings

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large Onion, chopped
2 medium bell peppers, chopped – I used 1 red & 1 orange
2 cloves garlic minced
8 oz chopped Green chiles
2 teaspoons ground cumin
1 teaspoon chili powder
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup Light Sour Cream
8 ounces salsa verde
2 cups, shredded Mexican Blend or Co-Jack cheese, divided
5 cups chopped chicken – I used rotisserie chicken
1/2 cup fresh cilantro, chopped (optional)
12 flour tortillas (approx 10″) – you could use corn if you would like, cut into 8 sections

Preheat oven to 400 degrees.  Spray a large casserole dish with nonstick spray, set aside.

In a large skillet heat olive oil and butter over medium heat.  Add in chopped onions and peppers and cook until softened, about 4-5 minutes.  Stir in garlic, green chilies, cumin and chili powder and cook for another 2 minutes.  Stir in flour, and cook for 2 minutes, stirring constantly.

Whisk in chicken stock and bring to a boil, stirring often.  Reduce to simmer and let cook for 5-7 minutes, or until sauce thickens.  Remove from heat and stir in sour cream, salsa, and 1 cup of shredded cheese, until smooth and cheese is melted.

Spread 1/2 cup of sauce into bottom of casserole dish.  Lay tortilla pieces in a single layer over sauce.  Spread 1/3 of the chicken over tortillas and some fresh cilantro (if using)
Pour 1/4 of the remaining sauce over chicken.  Repeat until all the chicken is used.  Cover with remaining tortillas and the last of the sauce.  Sprinkle remaining cheese over the top.

Cover with foil and cook for 20 minutes.  Remove foil and continue cooking for another 15-20 minutes or until cheese is browned and sauce is bubbly
Let stand for 15 minutes before slicing.  Serve & ENJOY!

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