A classic Texan casserole with layers of chicken, cheese, and tortillas, all baked in a flavorful sauce:
Ingredients:
- 4 cups cooked chicken, shredded
- 8 corn tortillas
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 can (10.75 oz) cream of chicken soup
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- Chopped fresh cilantro (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the chopped onion and bell pepper over medium heat until they are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
- Add the cooked shredded chicken and half of the sauce mixture to the skillet with the sautéed vegetables. Stir to coat the chicken and vegetables with the sauce. Cook for a few minutes until heated through.
- Spread a layer of the remaining sauce mixture on the bottom of a 9×13-inch baking dish.
- Arrange a layer of corn tortillas on top of the sauce, tearing them into smaller pieces to fit as needed.
- Spoon half of the chicken and vegetable mixture on top of the tortillas, spreading it out evenly.
- Sprinkle a generous layer of shredded cheddar cheese over the chicken mixture.
- Repeat the layers with another layer of tortillas, the remaining chicken mixture, and another layer of shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro.
Serve the King Ranch Chicken hot, scooping it out into individual servings. It pairs well with a side of rice, salad, or cornbread. Enjoy the creamy and cheesy goodness of this Texan classic!
Wine Pairing
This flavorful dish pairs well with a variety of wines. Here are some wine suggestions to complement King Ranch Chicken:
- Chardonnay: A medium to full-bodied Chardonnay with oak aging can be an excellent match. Look for a Chardonnay with flavors of ripe tropical fruits, vanilla, and buttery notes. The wine’s richness and creamy texture can complement the dish’s creamy sauce and cheese.
- Sauvignon Blanc: If you prefer a white wine with vibrant acidity, a Sauvignon Blanc can be a refreshing choice. Opt for a Sauvignon Blanc with citrusy and herbaceous notes. The wine’s crispness can help cut through the richness of the dish and provide a lively contrast.
- Zinfandel: For red wine lovers, a fruit-forward Zinfandel can be a fantastic pairing. Look for a Zinfandel with ripe berry flavors, hints of spice, and a medium to full body. The wine’s boldness can stand up to the robust flavors of the dish and complement the layers of flavors.
- Syrah/Shiraz: Another red wine option is Syrah/Shiraz, which offers dark fruit flavors, peppery notes, and a medium to full body. The wine’s spice and depth can harmonize with the savory and smoky elements in King Ranch Chicken.
- Rosé: If you prefer a versatile and refreshing wine, consider a dry or off-dry Rosé. Look for a Rosé with good acidity and fruity notes. The wine’s bright and crisp character can provide a pleasant contrast to the richness of the dish.