King Ranch Casserole

Name: King Ranch Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: North America, Southwest
Ingredients: 12 corn tortillas (6 inches); 1/4 cup butter; 1 large onion, finely chopped; 2 poblano peppers, seeded and finely chopped; 1 can (10 ounces) diced tomatoes and green chiles; 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 1 cup chicken stock; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1/4 teaspoon pepper; 3 cups shredded cooked chicken; 2 cups shredded Mexican cheese blend; Optional: Sour cream, salsa, chopped fresh cilantro, green onions or tomatoes

Total Time Prep: 25 min. Bake: 30 min. + standing

Yield 8 servings

Test Kitchen Approved

This creamy, cheesy, comforting King Ranch casserole is a Texas staple! Double the recipe so you can stash a second casserole in the freezer for later.

Ingredients

12 corn tortillas (6 inches)
1/4 cup butter
1 large onion, finely chopped
2 poblano peppers, seeded and finely chopped
1 can (10 ounces) diced tomatoes and green chiles
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 cup chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
1/4 teaspoon pepper
3 cups shredded cooked chicken
2 cups shredded Mexican cheese blend
Optional: Sour cream, salsa, chopped fresh cilantro, green onions or tomatoes

Directions

Preheat oven to 350°. In a large dry skillet over medium-high heat, cook tortillas until lightly toasted, about 30 seconds on each side. Set tortillas aside.
In the same skillet, melt butter over medium heat. Add onions; cook and stir 5 minutes. Add poblano peppers; cook and stir until vegetables are tender, another 3-5 minutes.
Stir in diced tomatoes with green chiles, soups, stock, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 6-8 minutes. Remove from the heat. Stir in chicken.
Place 6 tortillas over the bottom and slightly up the sides of a greased 13x9-in. baking dish. Top with half the chicken mixture. Arrange remaining 6 tortillas over filling. Top with remaining chicken mixture. Sprinkle with cheese.
Bake, uncovered, until bubbly, 27-30 minutes. Let stand 10 minutes before serving. If desired, sprinkle with additional chili powder and serve with optional toppings.

This Tex-Mex casserole is layered with chicken, corn tortillas and cream soups. Even though the true origin of this dish is unknown, it's the unofficial casserole of Texas. —Nancy Mock, Southbridge, Massachusetts

Recipe Creator

Community Cook