Chicken Casserole: King Ranch Casserole "The Original"

posted by kellyak 01-18-100 12:21 PM

Title: King Ranch Casserole "The Original”
Categories: Casseroles, Poultry, Mexican, Main dish
Yield: 6 Servings

3 tbl. Butter
2 Large cloves garlic, minced
1/2 tsp. Cumin
3 tbl. Flour
3/4 cup Chicken stock or broth
3/4 cup Buttermilk
1/2 tbl. Chili powder
2 tbl. Butter
1 Med onion, chopped
1/2 Large green bell pepper, chopped
1 (4 oz) can green chilis, chopped
1 cup Finely chopped mushrooms
2 Plum tomatoes, peeled, seeded and chopped or 1/2 cup canned tomatoes
1/4 cup Picante sauce
Oil for softening tortillas
8 To 12 corn tortillas
3 1/2 cups cooked, diced chicken
2 cups Longhorn or mild cheddar, or mixture of cheddar and Jack

Preheat oven to 350. Grease a 9 x 13 baking dish or 3 qt. casserole.

Make the sauce: Melt butter in heavy skillet over med/low heat. Add the garlic, chili powder and cumin, saute' for a min. or two. Raise heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the broth, stirring to remove lumps and allowing flour to "cook" briefly. Gradually add the remaining broth and the buttermilk, continue stirring till thickened. About 3 or 4 min. Salt and pepper to taste.

Make the filling: Melt butter over med. heat in heavy pan. Saute the onion green pepper, mushrooms, green chilis, tomatoes till onion is transparent, 4 or 5 min. Fold in chicken and picante sauce. Remove from heat.

Assembling the dish: Soften tortillas in oil first. Cover baking dish with 4 of the softened tortillas. Layer the remaining ingredients in following order; 1/2 of the chicken/veg. mixture then 1/2 of the cheese then 1/2 of the sauce, remaining tortillas, remaining chicken mixture, remaining cheese, remaining sauce. Bake for 30 min. till heated through and bubbly

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line