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King Ranch Chicken Casserole Recipe

King Ranch Chicken Casserole Recipe

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Ingredients

Count

Nutrition

873

Calories

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Ingredients:

Serving

1 1/2 lb of chicken, without skin and bones
4 tsp of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tbsp of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10 oz. can of ro-tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles
4 tsp ancho chile powder
1 tsp of cumin
1 cup of chicken broth
2 tbsp of flour
1/2 tsp of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
salt and pepper to taste.

Directions:

1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	872.71 Kcal (3654 kJ)
Calories from fat	673.76 Kcal
		% Daily Value*
Total Fat	74.86g	115%
Cholesterol	179.02mg	60%
Sodium	826.66mg	34%
Potassium	272.44mg	6%
Total Carbs	23.59g	8%
Sugars	2.46g	10%
Dietary Fiber	3.71g	15%
Protein	35.9g	72%
Vitamin C	19.1mg	32%
Vitamin A	1.1mg	37%
Iron	7mg	39%
Calcium	485.2mg	49%

Amount Per 100 g
Calories	276.42 Kcal (1157 kJ)
Calories from fat	213.41 Kcal
		% Daily Value*
Total Fat	23.71g	115%
Cholesterol	56.7mg	60%
Sodium	261.84mg	34%
Potassium	86.29mg	6%
Total Carbs	7.47g	8%
Sugars	0.78g	10%
Dietary Fiber	1.18g	15%
Protein	11.37g	72%
Vitamin C	6mg	32%
Vitamin A	0.4mg	37%
Iron	2.2mg	39%
Calcium	153.7mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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