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No Soup King Ranch Casserole

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Ingredients

Adjust Servings:
12 (6 inch) corn tortillas
cooking spray
1 tablespoon butter
2 onions, finely chopped
2 jalapeno chiles, seeded, ribbed and chopped
2 teaspoons ground cumin
2 (10 ounce) cans ro-tel tomatoes, not drained (see note)
5 tablespoons all-purpose flour
1 cup heavy cream
3 cups low sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts, halved lengthwise and cut crosswise into 1/2-inch slices
2 tablespoons fresh minced cilantro
1 lb monterey jack cheese, shredded
2 1/4 cups fritos corn chips, crushed

Nutritional information

370.9
Calories
195 g
Calories From Fat
21.7 g
Total Fat
12.8 g
Saturated Fat
96.4 mg
Cholesterol
474.1 mg
Sodium
18.5 g
Carbs
2 g
Dietary Fiber
1.4 g
Sugars
26.3 g
Protein
271g
Serving Size

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No Soup King Ranch Casserole

Features:
    Cuisine:

    I was looking for a King Ranch recipe with no soup and this fit the bill. Because I was making it for our whole family, including 2 small kids, used one jalapeo and some bell pepper instead of 2 whole jalapeos. It was creamy, rich, tangy, and cheesy. The house smelled amazing! Thank you for sharing!

    • 105 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    No Soup King Ranch Casserole, A little more work intensive than the _cream of something soup_ variations, this is an almost-from-scratch Cook’s Illustrated tested and tasted version of probably the most famous casserole in Texas Notable here is the crisping of the tortillas before building the casserole that keeps them from turning to mush during baking , I was looking for a King Ranch recipe with no soup and this fit the bill Because I was making it for our whole family, including 2 small kids, used one jalapeo and some bell pepper instead of 2 whole jalapeos It was creamy, rich, tangy, and cheesy The house smelled amazing! Thank you for sharing!, A little more work intensive than the _cream of something soup_ variations, this is an almost-from-scratch Cook’s Illustrated tested and tasted version of probably the most famous casserole in Texas Notable here is the crisping of the tortillas before building the casserole that keeps them from turning to mush during baking


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    Steps

    1
    Done

    Preheat Oven to 450f Lightly Coat Both Sides of Tortillas With Cooking Spray. Lay Tortillas on 2 Baking Sheets and Bake Until Crisp and Browned, About 12 Minutes. Cool Slightly Then Break Into Bite Sized Pieces. Set Aside.

    2
    Done

    Melt the Butter in a Large Pan Oven Medium-High Heat. Cook the Onions, Jalapeno Chiles and Cumin Until Onions Are Lightly Browned, About 8 Minutes. Add the Ro-Tel Tomatoes and Juices and Cook Until Most of the Liquid Has Evaporated, About 10 Minutes.

    3
    Done

    Stir in the Flour and Cook For 1 Minute. Add the Cream and Broth, Bring to a Simmer and Cook Until Thick, About 2 Minutes.

    4
    Done

    Stir in the Chicken Pieces and Cook For Another 4 Minutes or Until Chicken Is No Longer Pink.

    5
    Done

    Remove from Heat and Stir in Cilantro and Cheese.

    6
    Done

    Scatter Half of the Tortilla Pieces in the Bottom of a 13 by 9-Inch Baking Pan. Spoon Half the Filling Evenly Over Them. Top With Remaining Tortilla Pieces and Filling.

    7
    Done

    Bake Until the Filling Is Bubbling, About 15 Minutes. Sprinkle Evenly With Fritos and Bake Another 10 Minutes or Until Fritos Are Lightly Browned. Cool Casserole For 10 Minutes and Serve.

    8
    Done

    Make Ahead: Casserole Can Be Assembled and Refrigerated Up to 1 Day Ahead, Excluding Frito Topping. When Ready to Bake, Cover With Foil and Bake About 30 Minutes. Remove Foil, Top With Fritos and Bake Another 10 Minutes.

    9
    Done

    ** Cook's Note - If You Can't Find Ro-Tel Tomatoes, Substitute One 14.5-Ounce Can of Diced Tomatoes and One 4-Ounce Can Diced Green Chilies.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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