King Ranch Casserole

King Ranch Casserole

This creamy weeknight casserole is packed with shredded chicken, corn tortillas, melty cheese, and chiles.

Ingredients :

• 3 tablespoons unsalted butter
• 1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
• 1 yellow onion, chopped (about 1 1/2 cups)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 3 1/2 cups chicken broth
• 1/4 cup all-purpose flour
• 3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
• 1 (10-ounce) can diced tomatoes and green chiles (such as rotel), drained
• 3/4 cup heavy cream
• 3/4 cup sour cream, plus more for garnish
• 3 tablespoons salsa macha verde or chile crisp, plus more for serving
• 1 teaspoon kosher salt
• 2 cups shredded monterey jack cheese (about 8 ounces), divided
• 12 (5 1/2-inch) corn tortillas, warmed, divided
• sliced avocado and fresh cilantro leaves, for garnish

Directions

1. Preheat oven to 425°F. Melt butter in a 12-inch cast-iron skillet over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.
2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined; transfer to a large bowl. Do not wipe skillet clean.
3. Spoon 2 cups chicken mixture back into skillet; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese.
4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Garnish with sliced avocado, cilantro, and sour cream. Drizzle with salsa macha verde.