📝 About This Recipe
A legendary Texas staple, this King Ranch Chicken Casserole is the quintessential crowd-pleaser that perfectly bridges the gap between a creamy pot pie and a zesty enchilada. Legend has it that it's named after the massive King Ranch in South Texas, though it’s more likely a mid-century potluck masterpiece designed for maximum comfort. This version elevates the classic with a scratch-made 'cream of' base, layers of corn tortillas, and a punch of smoky poblano peppers for a flavor profile that is deeply nostalgic yet impressively gourmet.
🥗 Ingredients
The Chicken & Base
- 4 cups Rotisserie Chicken (shredded or chopped into bite-sized pieces)
- 1 large Yellow Onion (finely diced)
- 1 large Bell Pepper (green or red, diced)
- 1 medium Poblano Pepper (seeded and finely diced for a smoky kick)
- 3 cloves Garlic (minced)
- 3 tablespoons Butter (unsalted)
The Creamy Sauce
- 3 tablespoons All-purpose Flour (to thicken the roux)
- 1.5 cups Chicken Broth (low sodium)
- 1 cup Sour Cream (full fat for best texture)
- 10 ounces Ro-Tel Tomatoes (1 can, undrained (diced tomatoes with green chilies))
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
Assembly
- 12-15 pieces Corn Tortillas (cut into 1-inch strips or quarters)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Monterey Jack Cheese (freshly shredded)
For Garnish
- 1/4 cup Cilantro (freshly chopped)
- 2 tablespoons Pickled Jalapeños (optional)
- 2 stems Green Onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.
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2
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, bell pepper, and poblano pepper. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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4
Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating a thick paste (roux).
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5
Slowly whisk in the chicken broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce has thickened significantly.
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6
Remove the skillet from the heat. Stir in the sour cream, the entire can of Ro-Tel (with juices), chili powder, and cumin. Mix until smooth and creamy.
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7
Fold the shredded rotisserie chicken into the creamy sauce until every piece is well-coated. Season with salt and pepper to taste.
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8
Spread about 1/2 cup of the sauce mixture onto the bottom of the prepared baking dish to prevent sticking.
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9
Create the first layer by placing half of the tortilla strips over the sauce. They can overlap slightly.
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10
Top the tortillas with half of the chicken mixture, followed by half of the shredded Cheddar and Monterey Jack cheeses.
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11
Repeat the layers: remaining tortillas, remaining chicken mixture, and finally, the rest of the cheese.
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12
Bake uncovered for 30-35 minutes, or until the cheese is bubbly and golden brown, and the sauce is peeking through the edges.
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13
Remove from the oven and let the casserole rest for 10 minutes. This is crucial as it allows the layers to set so you can serve clean squares.
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14
Garnish with fresh cilantro, sliced green onions, and pickled jalapeños before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For a deeper flavor, lightly toast the corn tortilla strips in a dry pan for 1-2 minutes before layering them. If you prefer a crunchier top, crush a handful of corn chips or tortilla chips and sprinkle them over the cheese for the last 10 minutes of baking. To make this ahead of time, assemble the casserole fully, cover with foil, and refrigerate for up to 24 hours before baking (add 10 minutes to the bake time if cold). If the top is browning too quickly, tent it loosely with foil for the final 10 minutes of cooking.
🍽️ Serving Suggestions
Serve with a side of lime-cilantro rice to soak up the extra creamy sauce. A crisp, cold Mexican Lager with a lime wedge cuts through the richness of the cheese perfectly. Pair with a simple avocado and citrus salad to provide a refreshing, acidic contrast to the savory bake. Add a dollop of extra sour cream or a scoop of fresh guacamole on top of each serving. For a true Southern experience, serve alongside a bowl of pinto beans seasoned with bacon.