King Ranch Chicken Casserole
This Tex-Mex casserole is cheesy, creamy and full of flavor...it will become a family favorite. @mostdeliciouslife.com
Ingredients
- 6 Tbsp butter
- 1 cup chopped onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 1 jalapeno, diced
- 2 tsp minced garlic
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup flour
- 1¾ cups chicken broth
- 1 10 ounce Rotel tomatoes with green chilis, drained
- 1 small can chopped green chilies, drained
- 1½ cups sour cream
- 4-5 cups chicken breast, cooked and cut or torn into bite-sized pieces **I use rotisserie chicken
- 1 cup cilantro leaves, chopped
- 4 cups sharp cheddar cheese, grated
- 8 slices pepper jack cheese
- 18-24 tostada shells
Instructions
- Preheat oven to 375°.
- Melt butter in saucepan over med-high heat. Add onions, red and green peppers and jalapenos. Cook and stir for 8-10 minutes until peppers are softened.
- Add garlic, chili powder, cumin, salt and pepper. Cook and stir for about a minute.
- Sprinkle with flour. Stir and cook 1 minute.
- Stir in chicken broth. Turn heat to high...cook and stir until mixture comes to a boil and has thickened.
- Stir in Rotel tomatoes, green chilies and sour cream.
- In large bowl mix chicken and cilantro together. Pour sauce over the chicken and mix well.
- Spray 9x13" baking dish with cooking spray. Break 6-8 tostada shells apart across bottom of baking dish.
- Spoon on half of the chicken mixture. Sprinkle with about ⅓ of the cheese.
- Add another layer of tostada shells, the remaining chicken mixture a third of the cheese.
- Make a layer of broken tostada shells on top. Cover with slices of pepper jack cheese and sprinkle with remaining cheddar cheese.
- Cover with aluminum foil sprayed with baking spray. Bake for 20 minutes.Uncover and bake for 15 minutes more.Let sit for 10 minutes before serving.