King Ranch Casserole
Lord of the potluck.
Ingredients
- ½ cup unsalted butter
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 8 ounces button mushrooms, sliced
- 4 cloves garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 ½ cups chicken stock
- ½ cup heavy cream
- 3 mild green chiles, roasted, peeled (stems and seeds discarded), and diced
- 1 ten-ounce can of Ro-Tel
- 18 corn tortillas
- 1 cooked chicken (poached or roasted), meat shredded
- 1 cup shredded jack cheese
- 1 cup shredded cheddar
Directions
- Melt the butter in a large sauté pan over medium heat.
- Add the vegetables and sauté on medium-low about 7 minutes.
- Stir in the chili powder, cayenne, salt, and pepper, and cook for 1 minute.
- Sprinkle in flour, ½ cup at a time, and stir until the white is no longer visible.
- Whisk in 3 cups of the stock, 1 cup at a time, until smooth.
- Whisk in cream and stir in chiles and tomatoes.
- Preheat the oven to 350.
- Grease a 9-by-13-inch baking dish with butter.
- Pour remaining ½ cup of stock into a bowl.
- Stack the tortillas in the bowl, 6 at a time, to moisten, then line the bottom of the pan with the tortillas, making sure they overlap each other by about one third.
- Cover the tortillas with half the sauce.
- Add half the chicken and sprinkle with a third of the cheese.
- Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese.
- Top with the remaining tortillas and cheese.
- Bake for about an hour, until bubbling and lightly browned on top. Remove from the oven and let sit for 10 minutes before serving.