
King Ranch Casserole with Chili Verde

Named after the legendary South Texas ranch, this iconic Tex-Mex casserole is cowboy-inspired comfort food at its best. At potlucks and reunions, you’ll find as many versions of this dish as there are home cooks and cattle dogs. Two details set this recipe apart. First, a heap of chopped vegetables brings vibrant color, appealing texture, and balances the richness of the traditional supporting players. Second, our Chili Verde seasoning infuses every bite with bright, tangy flavor and the subtle heat of Hatch chiles.
King Ranch Casserole with Chili Verde
Servings
10-12
Prep Time
1 hour
Cook Time
30 minutes
Serve this casserole warm, with additional cilantro and/or your favorite salsa. Feel free to swap in a Mexican blend of cheeses for the Jack or Cheddar. If you like a Texas-level of heat, use “hot” diced tomatoes and green chilies.

Ingredients
6 tablespoons unsalted butter
1 large yellow onion, chopped
1 red, orange, or yellow bell pepper, chopped
2 poblano peppers, chopped
1 jalapeño pepper, seeded and chopped
Kosher salt
-
1 packet Chili Verde seasoning
¼ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
One 10-ounce can diced tomatoes with green chiles (hot or mild, as desired for heat), drained
1½ cups sour cream
The meat from one 1 rotisserie (or smoked) chicken, coarsely chopped (about 5 ½ cups)
1 cup loosely packed cilantro (leaves and tender stems), lightly chopped, plus more for garnish
8 ounces shredded Monterey Jack cheese
8 ounces shredded sharp Cheddar cheese
18 (8-inch) best quality corn tortillas
¼ cup vegetable oil
Vegetable cooking spray
Your favorite salsa, for serving
Directions
Preheat the oven to 375°F. Melt the butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the onion, bell pepper, poblanos, jalapeño, and a pinch of salt and cook, stirring occasionally, until softened and lightly browned (about 10 minutes). Stir in the Chili Verde seasoning; cook, stirring occasionally, 1 minute.
Sprinkle the flour over the vegetables, and cook, stirring, until combined, 1-2 minutes. Whisk in the broth, and increase heat to high. Bring the mixture to a boil, stirring constantly, and cook 1-2 minutes, or until thickened. Remove from heat and stir in the tomatoes and sour cream.
Combine the chopped chicken and cilantro in a larger bowl, and then stir in vegetable mixture. Combine both cheeses in a small bowl.
Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in the hot skillet 1-2 minutes each side or until lightly browned and crisp on both sides.
Coat a 9x13-inch baking dish with cooking spray. Place 6 tortillas, overlapping slightly, on the bottom of the dish. Top with half of the chicken mixture and one-third of shredded cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover the baking dish.
Bake for 20 minutes. Uncover and bake for 10 minutes or until bubbly and lightly browned on top. Let stand for 10 minutes before serving.
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