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King Ranch Chicken Casserole

Becky Hardin
  • 55 minutes
  • Serves 8

INGREDIENTS

6 tbsp

butter

1

medium sweet yellow or yellow onion (diced)

1

red pepper (orange or yellow bell pepper, diced)

1

jalapeno pepper (seeded and diced)

2 cloves

garlic (minced)

1 tbsp

chili powder

1 tbsp

ground cumin

1/4 tsp

crushed red pepper (red pepper flakes)

1 tsp

kosher salt

1/2 tsp

fresh black pepper

1/4 cup

+ 2 tablespoons all-purpose flour

1 3/4 cups

low-sodium chicken broth

Juice from 1 lime

1 10 ounce can

diced tomatoes with green chiles (including juice)

1 1/2 cups

sour cream

5 cups

about 2 pounds chopped, cooked chicken (rotisserie works well, too)

1 cup

loosely-packed fresh cilantro leaves (chopped)

2 cups

shredded Monterey Jack cheese

2 cups

shredded Sharp Cheddar, white or orange

8 oz

tortilla chips (semi-crushed)

Freshly chopped cilantro

Dollops of sour cream

Fresh tomatoes