King Ranch Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 318.2
- Total Fat: 12.0 g
- Cholesterol: 81.9 mg
- Sodium: 977.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.4 g
- Protein: 28.5 g
View full nutritional breakdown of King Ranch Casserole calories by ingredient
Introduction
From America's Test Kitchen Comfort Food Makeovers Recipe Book From America's Test Kitchen Comfort Food Makeovers Recipe BookNumber of Servings: 8
Ingredients
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10 (6-inch) corn tortillas
Vegetable Oil Spray
1/2 tsp granulated garlic
1/2 tsp chili powder
salt and pepper
2 onions, chopped fine
2 jalapeno chilis, stemmed, seeded, and minced
2 tsp ground cumin
2 (10 oz) cans Ro-tel
6 tbsp all-purpose flour
3 1/2 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat
4 oz 1/2 less fat cream cheese, cut into 1/4 inch pieces
6 oz Colby Jack Cheese, shredded (1.5 cups)
2 tbsp minced fresh cilantro
Directions
1. Adjust oven racks to the upper-middle and lower-middle positions and heat over to 450 degrees. Spread tortillas over 2 rimmed baking sheets, spray both sides with oil spray and bake until toasted and crisp, 10-12 minutes, flipping them halfway through baking; let cool. Pulse 2 toasted tortillas, granulated garlic, chili powder and 1/2 tsp salt in food processor until coarsely ground, about 12 pulses; set aside. Break remaining 8 tortillas into bite-size pieces; set aside.
2. Heat oil in Dutch oven over medium-high heat until simmering. Add onions, jalapenos, and cumin and cool until lightly browned, about 6 minutes. Stir in tomatoes with their juice and cook until most of the liquid has evaporated, about 8 minutes. Stir in flour, 1/2 tsp salt, and 1/2 tsp pepper and cook for 1 minute. Slow whist in broth and bring to boil. Reduce heat to medium-low and simmer until thickened, about 3 minutes.
3. Add chicken and bring to simmer. Reduce heat to low, cover and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces. Off heat, stir in cream cheese and Colby Jack, a handful at a time, until melted. Stir in cilantro and shredded chicken.
4. Scatter half of bite-size tortilla pieces into 13 x 9-inch wide baking dish, then top with half the chicken mixture; repeat with remaining bite-size tortillas and remaining chicken mixture. Sprinkle ground tortilla mixture over top and spray lightly with oil spray. Bake on upper-middle rack until sauce is bubbling around edges, 15 to 20 minutes. Let cool slightly before serving.
Serving Size: 8 servings
2. Heat oil in Dutch oven over medium-high heat until simmering. Add onions, jalapenos, and cumin and cool until lightly browned, about 6 minutes. Stir in tomatoes with their juice and cook until most of the liquid has evaporated, about 8 minutes. Stir in flour, 1/2 tsp salt, and 1/2 tsp pepper and cook for 1 minute. Slow whist in broth and bring to boil. Reduce heat to medium-low and simmer until thickened, about 3 minutes.
3. Add chicken and bring to simmer. Reduce heat to low, cover and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces. Off heat, stir in cream cheese and Colby Jack, a handful at a time, until melted. Stir in cilantro and shredded chicken.
4. Scatter half of bite-size tortilla pieces into 13 x 9-inch wide baking dish, then top with half the chicken mixture; repeat with remaining bite-size tortillas and remaining chicken mixture. Sprinkle ground tortilla mixture over top and spray lightly with oil spray. Bake on upper-middle rack until sauce is bubbling around edges, 15 to 20 minutes. Let cool slightly before serving.
Serving Size: 8 servings