King Ranch Chicken
A baked casserole of shredded poultry, cream sauce, and tortillas layered with cheese. The dish is assembled raw and baked until bubbly and golden.
Ingredients
Method
Preheat oven to 350°F. Have cooked shredded poultry ready (about 3 lbs).
Heat olive oil in a large saucepan over medium heat. Add diced red onion and minced garlic; sauté until softened, about 3 minutes.
Add cream cheese and warm broth, stirring constantly until the cream cheese fully dissolves and the sauce is smooth, about 5 minutes.
Stir in minced jalapeño and 1 cup of the shredded cheddar. Season with salt and pepper. Remove from heat.
Spread a thin layer of the cream sauce on the bottom of a 9×13 baking dish.
Layer 4 tortillas to cover the sauce (tear as needed to fit). Spread one-third of the remaining poultry over the tortillas.
Pour one-third of the remaining sauce over the poultry. Repeat layers twice more (tortillas, poultry, sauce) to use all three.
Top with the remaining 1 cup cheddar cheese.
Bake uncovered at 350°F for 30–35 minutes, until the top is golden and the edges are bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro if desired, then serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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