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–+ servings
January-monthly-cook-book-snodgras

Mini King Ranch Casseroles

For her new best-selling cookbook, Dallas food writer Alex Snodgrass came up with a healthier—and just plain adorable—version of the state’s beloved casserole.
Servings 5 people

Equipment

  • 5 eight-ounce ramekins or cocottes

Ingredients  

Sauce:

  • 2 tablespoons ghee
  • 2 tablespoons arrowroot starch
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • 1½ cups low-sodium chicken broth
  • 1 (10-ounce) can diced tomatoes and green chiles, such as Ro-Tel

Casserole:

  • 5 gluten-free corn tortillas, halved and cut into ½-inch slices
  • 3 cups diced rotisserie or cooked chicken
  • ½ medium red bell pepper, seeded and finely diced (½ cup)
  • ½ large jalapeño, seeded and finely diced (2 tablespoons)
  • 2 cups shredded mild cheddar and Monterey jack cheese blend
  • 1 tablespoon finely chopped fresh cilantro leaves

Directions 

  • Preheat the oven to 375 degrees and lightly spray five 8-ounce ramekins or cocottes with cooking spray.

Sauce:

  • Heat a small saucepan over medium heat and melt the ghee.
  • Add the arrowroot, chili powder, garlic powder, salt, pepper, and cumin and whisk to combine. Cook, stirring, until the spices are toasted, about 2 minutes.
  • While whisking, slowly pour in the broth and cook, stirring, until the sauce has thickened, 2 to 3 minutes.
  • Remove from heat and stir in the diced tomatoes and green chiles along with all the can juices. Set aside.

Casserole:

  • Fill the bottom of the ramekins with half of the sliced tortillas. Layer over them half of the chicken, bell pepper, and jalapeño. Pour ¼ cup of the sauce into each of the ramekins, then sprinkle with 1 cup of the cheese.
  • Repeat by layering the remaining tortillas, chicken, bell pepper, jalapeño, and cheese, and top off with the remaining sauce.
  • Place the ramekins on a large baking sheet and transfer to the oven.
  • Bake, uncovered, until the cheese is bubbly and lightly browned, 18 to 20 minutes.
  • Let the casseroles cool for 8 to 10 minutes before sprinkling with the cilantro and serving warm.

Notes

Mini King Ranch Casseroles is excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes© 2019 by Alex Snodgrass. Photography ©2019 by Kristen Kilpatrick. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.