King Ranch Casserole
A creamy, comforting Tex-Mex casserole layered with tortillas, protein, and cheese sauce. Swap proteins, vegetables, and seasonings to create endless variations of this beloved one-dish meal.
Ingredients
Method
Preheat oven to 350°F. If using raw chicken, poach or bake it until cooked through, then shred. Dice the onion and bell pepper.
Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
Sprinkle flour over the onion and stir constantly for 1 minute to form a roux.
Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer and cook until slightly thickened, about 2 minutes.
Remove from heat and stir in sour cream, shredded cheese, shredded protein, diced bell pepper, cumin, salt, and pepper until cheese melts and everything is combined.
Spread a thin layer of the filling on the bottom of a 9x13 baking dish.
Layer 4 tortillas over the filling, overlapping slightly.
Spread half of the remaining filling over the tortillas, then layer 4 more tortillas.
Top with the remaining filling and finish with the last 4 tortillas. Spread any remaining filling on top or sprinkle with extra cheese if desired.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the top is lightly golden.
Let cool for 5 minutes. Garnish with chopped green onion and serve hot with salsa, sour cream, or your favorite toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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