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King Ranch Chicken
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King Ranch Chicken

Southwest inspired casserole, ready to feed a crowd



Course Main Course
Cuisine Mexican
Keyword Casserole, Mexican
Total Time 1 hour 15 minutes
Servings 10

Ingredients

  • non-stick spray
  • 2-3 tbsp avocado oil
  • 1 large onion diced
  • 2 cups chicken stock I Love Better Than Bullion
  • 1 15 oz can black beans rinsed & drained
  • 1/2 recipe of substitute Cream of Chicken Soup recipe/video on blog
  • 1 16 oz jar salsa verde
  • 1 15 oz can enchilada sauce read the labels on this carefully
  • 8 oz sour cream
  • 1 tbsp paprika
  • -1 tsp garlic powder
  • 1 tsp pink Himalayan salt
  • 1 tsp black pepper
  • 6 cups shredded chicken
  • 1 8 oz can of tomatoes with diced green chilies
  • 20 corn tortillas cut into 3/4 inch strips
  • 6 cups of shredded cheese cheddar/Monterey jack

Instructions

  • Heat oil in a 6-quart pot over medium heat. Add the onion and sauté until tender.
  • Add the stock, beans, chicken soup, salsa verde, enchilada sauce, sour cream, and spices. Stir until well incorporated. Bring to a simmer over medium heat. Stir in the chicken, tomatoes with chiles, tortilla strips, and 4 cups of cheese. Stir until well combined.
  • Pour into a prepared baking dish. Top with the remaining 2 cups of cheese. Cover with aluminum foil sprayed with non-stick spray. (Extra large baking dish. 11x18x2 fits nicely)
  • Bake for 1 hour at 350 degrees. Uncover for last 10 minutes. Let rest for 10 minutes before serving.

Notes

recipe credit:
Magnolia Table
by Joanna Gaines