Food and Recipes Dish Casserole King Ranch Chicken 4.7 (7) 7 Reviews A king among casseroles. By Jessica Dupuy Jessica Dupuy Jessica Dupuy is an Austin-based author, writer, and speaker covering the world of wine, spirits, food, and travel for more than 15 years. Her expertise in these areas have allowed her to travel extensively to wine and food regions around the world and to consult with numerous restaurants on wine and beverage programs. Connect with her on Instagram, Twitter, LinkedIn, and at www.jessicadupuy.com. Southern Living's editorial guidelines Updated on August 17, 2021 Rate PRINT Share Close Photo: Southern Living Active Time: 1 hr Total Time: 1 hr 35 mins Yield: 12 serves Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch—it's more likely the creation of a ladies' Junior League—the spicy flavors of chili powder, roasted peppers, and toasted cumin never fail to please. Ingredients 6 tablespoons butter 1 ½ cups chopped yellow onion 1 cup chopped red bell pepper 1 cup chopped poblano peppers (about 2 medium peppers) 1 jalapeño pepper, seeded and chopped 2 garlic cloves, chopped 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup all-purpose flour 1 ¾ cups reduced-sodium chicken broth 1 (10-oz.) can diced tomatoes with green chiles, drained 1 ½ cups sour cream 2 pounds coarsely chopped smoked chicken (about 5 cups) 1 cup loosely packed fresh cilantro leaves, chopped 2 cups (8 oz.) shredded Monterey Jack cheese 2 cups (8 oz.) shredded sharp Cheddar cheese 18 (8-inch) soft taco-size corn tortillas ¼ cup canola oil Vegetable cooking spray Directions Preheat oven to 375°F. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute. Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream. Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl. Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides. Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish. Bake at 375°F for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving. Tips We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth. Rate It Print