I finally got to make my favorite Tex Mex casserole on Good Things Utah today! This is the ultimate comfort food to me because I grew up eating this regularly. My mom’s version was great but had canned cream soup and not a lot of flavor. As I have become more experienced in the kitchen, I realized that it is SO easy to make a roux and my own creamy sauces. I changed the original up by making my own sauce and added some extra spices and flavor. It is amazing and easy! I don’t have a picture of it but there is a salad that we always have with King Ranch Chicken that is so yummy. It sounds a little weird but it just goes! We call it “Fritos Salad” and it is iceberg lettuce greens topped with tomatoes, black olives, canned pinto beans (rinsed and drained), Catalina dressing, and crunched up Fritos. Definitely give it a try when you make the casserole. Click here to watch my cooking segment!
King Ranch Chicken
1 large yellow onion, chopped
1 large poblano (pasilla) pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
1 (14.5 oz) can low-sodium chicken broth
1 (4 oz) can diced green chilies
1 (10 oz) can Mild Rotel Tomatoes, drained
1 ½ cups sour cream (light is ok)
3 cups shredded rotisserie chicken
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
20 corn tortillas, torn into fourths
2. Melt butter in a large skillet over medium-high heat. Add onion and poblano, sauté 10 minutes or until softened and lightly browned. Add garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
3. Sprinkle flour over vegetable mixture, and cook, stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat. Add green chilies, Rotel tomatoes, and sour cream.
4. Stir until combined then add chicken and mix.
5. Add a single layer of tortillas (slightly overlapping) to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Add a thin layer of each of the cheeses. Repeat layers 2 more times. Add any remaining cheese to the top.
6. Cover with non-stick foil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 10 minutes before serving.