King Ranch Casserole, a creamy and delicious take on enchilada casserole, is a throw-back from post-World War II cooking. We decided to create a variation on the traditional king ranch casserole that uses delicious ingredients like butter, sour cream, Monterey Jack cheese and homemade tomatillo sauce. Put it together the night before, and dinner will be ready in a breeze.
King Ranch Casserole
By Lori & Paul
2 tablespoons butter
1 onion, diced
3 cloves garlic, finely chopped
2 teaspoons cumin
1 heaping teaspoon smoked paprika
½ cup chopped cilantro
salt and pepper, to taste
2 cups cooked chicken, shredded or chopped
3 cups tomatillo sauce (recipe below) or purchased tomatillo salsa
12 corn tortillas
8 ounces sour cream
1 pound Monterey jack cheese, grated
Melt the butter in a large skillet over medium heat. When the foam subsides, add the onion and garlic and sauté until onion is tender. Mix in the cumin, paprika, cilantro, salt, pepper and chicken. Remove from heat and set aside.
Spread about ½ cup of the tomatillo sauce into the bottom of an 8 ½ x 11 casserole dish. Place 4 corn tortillas on top of the sauce. Spread about 1/3 of the sour cream on top of the tortillas. Top with 1 1/2 cups of chicken and then 1 cup of the tomatillo sauce and ¾ cup shredded cheese. Top with four more tortillas and repeat the process. For the final layer, lay down 4 tortillas, spread with sour cream, top with remaining tomatillo sauce and cheese.
Cover the casserole and refrigerate overnight or up to 2 days.
When it’s time to bake the casserole, put the dish into a cold oven. Set the oven to 375ºF and allow the casserole to bake for 50-60 minutes or until browned and bubbly.
Allow the casserole to set up for 10-15 minutes before serving.
Quick roasted Tomatillo Sauce
Makes 3-4 cups sauce, depending on the size of your tomatillos
2-3 jalapeno peppers (depending on the heat level desired)
cilantro and salt, to taste
Preheat your broiler.
Peel away the papery covering on the tomatillos. Rinse and dry. Wash the jalapenos and snap the stems off of them.
Place the tomatillos and jalapenos on a large baking sheet. Broil until the tops of the tomatillos begin to brown/blacken. Flip over and brown the other side.
Place the tomatillos and jalapenos in the blender, in batches, and puree until smooth. Add salt and cilantro to taste.
Use immediately or freeze for later.
casserole, chicken, easy dinner, spicy
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