Southwest King Ranch Casserole
Submitted by Beth From Best American Recipes 2003-2004.
…this is one of the most popular dishes at Whole Foods Market take-out counters…The best way to describe this tasty, comforting casserole is as a cross between lasagne and enchiladas. Made with mostly prepared ingredients, this recipe delivers big flavor with a minimum of fuss. Simply load up the casserole dish with layers of tomatillo salsa (jarred is fine), corn tortillas, spicy shredded chicken (rotisserie is fine), sour cream, mild green chiles, and grated cheese. This is best made 1 to 3 days before serving so that the flavors meld, which makes it a great party dish. Just reheat it when it’s time to serve. If you like, add a garnish of fresh cilantro.
- 3 tablespoons canola oil
- 1 1/2 cups diced yellow onions
- 2 garlic cloves, minced (about 1 tsp)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 3 cups shredded cooked boneless chicken
- 1/2 cup chopped fresh cilantro
- 2 cups grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 2 cups prepared tomatillo sauce
- 8 corn tortillas
- 1 1/2 cups sour cream
- 1/2 cup canned chopped green chiles, drained
Preheat the oven to 350 degrees. Heat the oil in a large saute pan over medium-high heat. Add the onions and cook until translucent, 2 to 3 minutes. Stir in the garlic, paprika, cumin, salt and black pepper. Add the chicken and heat through. Remove from the heat and stir in the cilantro. Combine the cheeses in a small bowl. Spread 1 cup of the tomatillo sauce on the bottom of an 8-inch square baking pan. Arrange 4 of the tortillas on top of the sauce, overlapping as necessary. Spread 1/4 cup of the sour cream evenly over the tortillas. Add 1/2 cup of the remaining tomatillo sauce, 1 1/2 cups of the chicken mixture, 1 cup of the cheeses, and 1/4 cup of the green chiles.
Top with the remaining 4 tortillas and the remaining 1/4 cup sour cream, 1/2 cup tomatillo sauce, and chicken mixture. Follow with 1 cup of the cheese and the remaining 1/4 cup green chiles. End with the remaining 1 cup cheese sprinkled on top. Bake until hot and bubbly, for about 25 minutes. Very rich so you can serve small pieces.