Imported from the web

King Ranch Casserole

Name: King Ranch Casserole
Prep time: 25 min
Cook time: 100 min
Total time: 135 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 tbsp cumin seeds; 3 boneless, skinless chicken breasts (10 ounces; 283 g); 6 cup unsalted chicken broth (Homemade or store-bought, at room temperature; 2 1/2 cups are used in the casserole and the remainder is reserved for another use.); 2 jalapeño chiles (1 ounce; 28 g total, halved and unseeded); 1 tbsp Diamond Crystal kosher salt (9 g; if using table salt, use half as much by volume); 18 corn tortillas (About 5 1/2 inches each; see source notes); nonstick cooking spray (Lightly coat both sides of the tortillas; alternatively, brush with a thin layer of neutral oil.); 3 tbsp unsalted butter (42 g); 1 yellow onion (Large, 10 ounces; 284 g, chopped); 2 red bell peppers (Large, about 5 3/4 ounces (166 g) each, chopped); 1 poblano pepper (Large, 3 1/2 ounces; 100 g, seeded and chopped); 15 g garlic (Medium cloves, 15 g total, finely chopped); 0.25 cup all-purpose flour (About 1 ounce; 30 g); 1 tbsp chili powder; 2.5 tsp granulated chicken bouillon (Such as Maggi); 10 oz diced tomatoes and green chiles (One can, drained; such as Rotel); 0.5 cup heavy cream; 1 cup fresh cilantro (Chopped, 1 ounce; 28 g, plus more for garnish); 0.3333 cup sour cream (About 2 3/4 ounces; 76 g); 1.5 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume); 2.5 cup Monterey Jack cheese (Shredded, 280 g total, divided)

Imported by Murray West on SeeMeCook

A comforting Texas-style casserole layered with tender poached chicken, crisped corn tortillas, peppers, tomatoes, a creamy sauce, and Monterey Jack. Cumin, chili powder, and fresh cilantro bring warmth and brightness to the cheesy, savory dish.

6 servings135 minAmerican

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Ingredients

1.5 tbsp cumin seeds
3 boneless, skinless chicken breasts (10 ounces; 283 g)
6 cup unsalted chicken broth (Homemade or store-bought, at room temperature; 2 1/2 cups are used in the casserole and the remainder is reserved for another use.)
2 jalapeño chiles (1 ounce; 28 g total, halved and unseeded)
1 tbsp Diamond Crystal kosher salt (9 g; if using table salt, use half as much by volume)
18 corn tortillas (About 5 1/2 inches each; see source notes)
nonstick cooking spray (Lightly coat both sides of the tortillas; alternatively, brush with a thin layer of neutral oil.)
3 tbsp unsalted butter (42 g)
1 yellow onion (Large, 10 ounces; 284 g, chopped)
2 red bell peppers (Large, about 5 3/4 ounces (166 g) each, chopped)
1 poblano pepper (Large, 3 1/2 ounces; 100 g, seeded and chopped)
15 g garlic (Medium cloves, 15 g total, finely chopped)
0.25 cup all-purpose flour (About 1 ounce; 30 g)
1 tbsp chili powder
2.5 tsp granulated chicken bouillon (Such as Maggi)
10 oz diced tomatoes and green chiles (One can, drained; such as Rotel)
0.5 cup heavy cream
1 cup fresh cilantro (Chopped, 1 ounce; 28 g, plus more for garnish)
0.3333 cup sour cream (About 2 3/4 ounces; 76 g)
1.5 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume)
2.5 cup Monterey Jack cheese (Shredded, 280 g total, divided)

Steps

1
Set a medium pot over medium heat. Add the cumin seeds and toast, stirring constantly, until fragrant, about 40 seconds.
2
Add the chicken breasts, chicken broth, halved jalapeños, and 1 tablespoon salt. Increase the heat to medium-high and cook until the broth is just shy of a simmer and registers 150–160°F (65–70°C) on an instant-read thermometer, about 12 minutes.
3
Reduce the heat to low to maintain the broth temperature. Adjust the heat or reposition the pot so the burner only partially contacts its bottom as needed. Cook until an instant-read thermometer inserted into the thickest part of the chicken registers 150°F (65°C), 30–35 minutes.
4
Carefully transfer the chicken to a large bowl and let it rest until cool enough to handle, about 10 minutes. Shred it with two forks and set aside.
5
Strain the broth through a fine-mesh strainer set over a large bowl and discard the solids. Measure out 2 1/2 cups (592 ml) broth for the casserole; reserve the remainder for another use.
6
While the chicken cooks, position oven racks in the top and lower thirds and preheat the oven to 400°F (205°C). Arrange the tortillas, slightly overlapping, on two large rimmed baking sheets. Lightly spray both sides with nonstick cooking spray, or brush them with a thin layer of neutral oil.
7
Bake the tortillas until slightly crisp and browned in spots, about 14 minutes. Flip them halfway through and rotate the baking sheets between the top and lower racks. Remove from the oven and let cool; they will continue to crisp as they cool.
8
In a large pot or Dutch oven over medium-high heat, melt the butter.
9
Add the onion, red bell peppers, poblano, and garlic. Cook, stirring occasionally, until softened, about 8 minutes.
10
Add the flour, chili powder, and granulated chicken bouillon. Cook, stirring often, until fragrant and the flour just begins to stick to the bottom of the pot, about 1 minute.
11
Add the drained tomatoes and green chiles, heavy cream, and reserved 2 1/2 cups broth. Bring to a simmer over medium-high heat.
12
Simmer, stirring occasionally, until slightly thickened, about 4 minutes. Remove the pot from the heat.
13
Stir in the cilantro, sour cream, 1 1/2 teaspoons salt, and shredded chicken until thoroughly combined.
14
To assemble, arrange 6 tortillas in the bottom of a 9-by-13-inch baking dish. Spoon 3 cups of the chicken mixture over the tortillas and top with 1/2 cup Monterey Jack cheese.
15
Repeat with a second layer of tortillas, chicken mixture, and 1/2 cup cheese.
16
Top with the remaining 6 tortillas, the remaining 2 cups chicken mixture, and the remaining 1 1/2 cups cheese.
17
Bake uncovered on the top-third rack at 400°F until bubbling and browned, 15–20 minutes.
18
Garnish with additional cilantro before serving.

Notes

The dish is also known as King Ranch chicken or King Ranch chicken casserole. The source notes that the dish’s origins are uncertain. Remaining poaching broth can be saved for another use. Tortillas may be brushed with a thin layer of neutral oil instead of using cooking spray; table salt should be used at half the volume stated for Diamond Crystal kosher salt.