EatingWell King Ranch Casserole

You can never have too many main course recipes, so give EatingWell King Ranch Casserole a try. One portion of this dish contains about 24g of protein, 10g of fat, and a total of 264 calories. For $1.62 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 4654 foodies and cooks. Autumn will be even more special with this recipe. It is brought to you by Eating Well. A mixture of black olives, canolan oil, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 83%. If you like this recipe, you might also like recipes such as King Ranch Casserole, King Ranch Casserole, and King Ranch Casserole.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F. Coat two 8-inch-square baking dishes with cooking spray.Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10 to 15 minutes. Transfer to a clean cutting board. Dice when cool.Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7 to 9 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder; stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3 to 5 minutes. Remove from heat. Stir in tomatoes, sour cream, chiles, salt and the chicken.To assemble: Spread 1 cup filling in each prepared baking dish. Layer on 4 tortilla halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.To serve: Bake until hot and bubbly, 20 to 25 minutes. Let stand for 15 minutes before serving. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)

 

Step by step:

1. Preheat oven to 375F. Coat two 8-inch-square baking dishes with cooking spray.

2. Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10 to 15 minutes.

3. Transfer to a clean cutting board. Dice when cool.Meanwhile, heat oil in a large skillet over medium heat.

4. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7 to 9 minutes.

5. Add bell pepper and cook, stirring, until just tender, about 3 minutes.

6. Add garlic and chili powder; stir for 1 minute.

7. Add flour and cook, stirring, for 30 seconds.

8. Add broth and cook, stirring, until thickened, 3 to 5 minutes.

Spread 1 cup filling in each prepared baking dish. Layer on 4 tortilla halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.To serve

1. Bake until hot and bubbly, 20 to 25 minutes.

Remove from heat. Stir in tomatoes, sour cream, chiles, salt and the chicken.To assemble

Let stand for 15 minutes before serving. To freeze

1. Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)

Nutrition Information:

covered percent of daily need