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King Ranch Chicken
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Brief Description
Basically an enchilada casserole.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: charliecarr
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Posted On: Nov 18, 2018
Number of Servings:
Ingredients:
- - Vegetable Oil Spray
- 2 tablespoons - EVOO
- 1 - Large White Onion
- 2 cups - Chicken Broth
- 1 - 15 oz can black beans rinsed and drained
- 1 - 10.5 oz can condensed cream of chicken soup
- 1 - 16oz jar salsa verde (tomatillo)
- 1 - 15oz can mild enchilada sauce
- 1 - 8oz container sour cream
- 1 tablespoons - smoked paprika
- 1 teaspoons - Garlic Salt
- 1 teaspoons - Kosher Salt
- 1 teaspoons - Fresh Ground Black Pepper
- 3 pounds - Cooked & Shredded Chicken
- 2 - 4oz cans fire roasted diced green chiles
- 20 - corn tortillas Cut in 3/4 inch wide strips
- 4 cups - grated sharp cheddar cheese about 1 pound
- 2 cups - grated monterey jack cheese about 8 ounces
Directions:
1. Preheat the oven to 350F. Spray a 9 x 13 x 3-inch deep baking dish with vegetable oil.
2. In a 7-quart soup pot, heat the olive oil over medium heat. Add the onion and saute until tender, about six minutes.
3. Add the broth, beans, chicken soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, kosher salt and pepper. Stir until well incorporated. Bring to a simmer over medium heat. Stir in the chicken, chiles, tortilla strips, and Cheddar until well combined.
4. Pour into the prepared baking dish and scatter the Monterey Jack on top.
5. Bake until heated through and the Monterey Jack is melted and lightly browned, about 30 minutes. Let stand for ten minutes before serving.
6. Store leftover King Ranch chicken in a covered container in the refrigerator for up to three days.
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