Small Batch King Ranch Chicken Casserole
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Layers of corn tortillas, cooked chicken, peppers, and a cheesy sauce baked in a 5×7-inch dish for two servings.
Ingredients
Cheese sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 cup whole milk
- ¼ cup shredded Monterey Jack (1 oz)
Casserole
- 1 tbsp butter
- ½ cup chopped red bell pepper (about half a medium pepper)
- ½ cup chopped onions
- 1 tbsp chopped jalapeño
- 1 clove garlic minced
- ½ tsp kosher salt
- ½ tsp ground cumin
- ½ tsp chili powder
- 2 tbsp avocado canola, or vegetable oil
- 3 corn tortillas
- ¾ cup diced or shredded cooked chicken (4 oz)
- 1 small tomato diced
- ⅔ cup shredded cheddar (2½ oz)
Equipment
- saucepan
- skillet
- whisk
Directions
- Heat the oven to 350°F. For the cheese sauce, melt 2 tablespoons of butter in a 2-quart saucepan over medium heat. Stir in the flour, ¼ teaspoon of salt, and the pepper, and cook for 1 minute, stirring.
- Slowly whisk in the milk. Simmer for about 2 minutes, stirring, until it thickens. Take it off the heat and stir in the Monterey Jack until melted. Spread 2 tablespoons of the sauce in the bottom of a 5×7-inch baking dish.
- In a 10-inch skillet, melt 1 tablespoon of butter. Cook the red pepper, onions, and jalapeño for 2 minutes. Add the garlic, ½ teaspoon of salt, cumin, and chili powder and cook 1 minute more. Stir the vegetables into the cheese sauce.
- Wipe out the skillet and heat 1 to 2 tablespoons of the oil. Warm each tortilla for about 30 seconds per side to soften it, then drain it on a paper towel.
- Tear half the tortillas into pieces and lay them in the baking dish. Top with half the chicken, half the tomato, half the sauce, and half the cheddar.
- Repeat the layers with the rest of the tortillas, chicken, tomato, sauce, and cheddar. Set the dish on a rimmed baking sheet.
- Bake uncovered for 25 to 30 minutes, until bubbly and lightly browned. Let it rest for 5 to 10 minutes before serving.
Notes
This casserole uses chicken that’s already cooked, such as leftover or rotisserie chicken.
Nutrition
Serving: 420g | Calories: 672kcal | Carbohydrates: 40g | Protein: 37g | Fat: 42g | Saturated Fat: 24g | Trans Fat: 0.7g | Cholesterol: 152mg | Sodium: 1486mg | Potassium: 692mg | Fiber: 5.1g | Sugar: 11g | Vitamin A: 3054IU | Vitamin C: 60mg | Calcium: 584mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup shredded Monterey Jack counted as Monterey Jack, chopped jalapeño counted as raw jalapeño, ¾ cup diced or shredded cooked chicken (the first choice counted), tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.