NO SOUP KING RANCH CASSEROLE
A little more work intensive than the _cream of something soup_ variations, this is an almost-from-scratch Cook's Illustrated tested and tasted version of probably the most famous casserole in Texas. Notable here is the crisping of the tortillas before building the casserole that keeps them from turning to mush during baking.
Provided by SusieQusie
Categories One Dish Meal
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F Lightly coat both sides of tortillas with cooking spray. Lay tortillas on 2 baking sheets and bake until crisp and browned, about 12 minutes. Cool slightly then break into bite sized pieces. Set aside.
- Melt the butter in a large pan oven medium-high heat. Cook the onions, jalapeno chiles and cumin until onions are lightly browned, about 8 minutes. Add the Ro-tel tomatoes and juices and cook until most of the liquid has evaporated, about 10 minutes.
- Stir in the flour and cook for 1 minute. Add the cream and broth, bring to a simmer and cook until thick, about 2 minutes.
- Stir in the chicken pieces and cook for another 4 minutes or until chicken is no longer pink.
- Remove from heat and stir in cilantro and cheese.
- Scatter half of the tortilla pieces in the bottom of a 13 by 9-inch baking pan. Spoon half the filling evenly over them. Top with remaining tortilla pieces and filling.
- Bake until the filling is bubbling, about 15 minutes. Sprinkle evenly with Fritos and bake another 10 minutes or until Fritos are lightly browned. Cool casserole for 10 minutes and serve.
- Make ahead: Casserole can be assembled and refrigerated up to 1 day ahead, excluding Frito topping. When ready to bake, cover with foil and bake about 30 minutes. Remove foil, top with Fritos and bake another 10 minutes.
- ** Cook's note - if you can't find Ro-tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can diced green chilies.
Nutrition Facts : Calories 370.9, Fat 21.7, SaturatedFat 12.8, Cholesterol 96.4, Sodium 474.1, Carbohydrate 18.5, Fiber 2, Sugar 1.4, Protein 26.3
KING RANCH CASSEROLE
Make and share this King Ranch Casserole recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer chicken breasts until tender. Dice chicken and save the stock.
- Line the bottom and sides of a well-greased casserole dish with 6 tortillas which have been torn into 1 inch strips. Sprinkle with 2 or more tablespoons of the chicken stock.
- Saute onions and peppers until tender. Combine soups, onions, green peppers, and chili powder; pour half this mixture, half the chicken and half the cheese on the tortillas.
- Make a second layer of tortillas, chicken, soup mixture and cheese. Top the last layer of cheese with the can of Rotel tomatoes.
- Bake at 350 degrees for one hour or until hot and bubbly.
- This casserole can be prepared in advance and reheated.
HEALTHY KING RANCH CASSEROLE
Make and share this Healthy King Ranch Casserole recipe from Food.com.
Provided by Kitchen__Princess
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F.
- Bring broth to a simmer in a medium saucepan. Whisk milk and flour in a small bowl until smooth. Add to the broth and cook over medium heat, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chiles, cilantro (or parsley), chili powder, oregano and cumin. Season with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Line the bottom of a shallow 3-quart baking dish with half the tortillas. Top with half the chicken and half the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with Cheddar. Bake until bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 294.6, Fat 5, SaturatedFat 1, Cholesterol 40.9, Sodium 315.6, Carbohydrate 41, Fiber 5.3, Sugar 9.6, Protein 23.2
CAMPBELL'S KING RANCH CASSEROLE
Make and share this Campbell's King Ranch Casserole recipe from Food.com.
Provided by carole.dossing
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Directions.
- MIX soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
- PLACE half the tortillas in 2-qt. shallow baking dish. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese.
- BAKE at 350°F for 40 minute or until hot. Serve with additional picante sauce and sour cream. Garnish with green onions.
- Tips For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless thighs, cubed, 5 minute or until chicken is no longer pink.
Nutrition Facts : Calories 202, Fat 3.5, SaturatedFat 0.9, Cholesterol 46.8, Sodium 229, Carbohydrate 22.9, Fiber 3.4, Sugar 3.7, Protein 20.2
KING RANCH CHICKEN CASSEROLE
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
- Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
- Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
- Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g
KING RANCH CASSEROLE
Make and share this King Ranch Casserole recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Slice mushroom and onions and saute with butter until onions are clear and mushrooms are begin to get soft. Add garlic and saute for 1 extra minute.
- Drain Rotel tomatoes and chilies and add into saute with 1 tsp chili powder.
- Stir in cream of chicken soup and rotisserie chicken and heat through. Line 13x9 inch casserole dish with corn tortillas. Pour half of the filling over and top with another layer of tortillas. Finish with the rest of the filling and cheeses.
- Cook at 350 for 20-30 minutes until bubbly.
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4.9/5 (12)Total Time 1 hr 50 minsCategory EntreesCalories 679 per serving
- Melt the butter in a large sauté pan over medium heat. Add the onion, bell pepper and garlic and sauté until soft, 5-10 minutes. Stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in flour, 1/2 cup at a time, and stir until incorporated. Slowly whisk in 3 cups of the stock, about a cup at a time, until smooth. Whisk in cream and stir in chiles and tomatoes.
- Preheat the oven to 350. Grease a 9-by-13-inch baking dish with butter. Pour a little of the sauce on the bottom of the casserole. Line the pan with half the tortillas, overlapping, cutting one or two in half or quarters to fill in the corners.
- Cover the tortillas with half the sauce. Add half the chicken and sprinkle with half of the cheese. Add a second layer of tortillas, the remaining sauce and chicken, and the rest of the cheese.
- Cover the casserole dish with non-stick foil (or spray regular foil with non-stick cooking spray). Bake for about 1 hour or until casserole is hot and cheese is melted. Uncover the dish for the last 15 minutes if you'd like to brown the cheese a bit.
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- Heat a large skillet over medium heat. Add butter. Add onion, bell pepper and jalapeno pepper and cook, stirring often, until onion is translucent and peppers are tender. Add minced garlic, stir, and cook 30 seconds. Stir in chili powder, cumin, red pepper flakes, salt and black pepper; cook, stirring occasionally, 1 minute.
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- Adjust rack to center position of oven. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
- Make the white sauce by melting butter in a medium saucepan over low heat. Add the garlic to the pot and saute until fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly and gradually whisk in milk and 1 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Add salt and freshly ground black pepper, to taste.
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- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.
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