Small Batch King Ranch Chicken Casserole

Course Main Course

Cuisine American

Keyword king ranch casserole for two, leftover chicken casserole, small casserole, tex-mex casserole

Prep Time 30

Cook Time 30

Total Time 1

Servings 2 servings

Layers of corn tortillas, cooked chicken, peppers, and a cheesy sauce baked in a 5x7-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)

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 5x7-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

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.