King Ranch Chicken Casserole
Ingredients
The base
-
2
tablespoons
butter
-
1
medium
red bell pepper, diced
-
½
medium
yellow onion, diced
-
3
cloves
garlic, minced
-
2
tablespoons
all-purpose flour
-
1 ¼
cups
chicken broth
-
1
10-ounce can
diced tomatoes with chilis
-
1
4-ounce can
diced green chiles
-
½
cup
plain yogurt
-
1 ¾
cups
shredded cheddar cheese
-
3
cups
baby spinach leaves
-
2 ½ – 3
cups
cooked chicken breast or thighs
-
2
teaspoons
chili powder
-
½
teaspoon
ground cumin
-
½
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
4
ounces
yellow tortilla chips
Optional toppings
-
to taste
crushed chips
-
to taste
sour cream
-
to taste
pico de gallo
-
to taste
sliced green onion
-
to taste
diced avocado
-
to taste
lime wedge
-
to taste
sliced jalapeño
Instructions
- Preheat the oven to 375°F.
- In a skillet, melt the butter and sauté the peppers, onions, and garlic until soft.
- Add flour to coat the vegetables and stir in the broth, simmering until thickened.
- Combine tomatoes, green chiles, yogurt, ¾ cup cheese, spinach, chicken, and seasonings in the skillet.
- Grease a baking dish and layer broken tortilla chips, followed by half of the chicken mixture, and repeat.
- Top with remaining cheese and bake for 12-15 minutes until bubbly.
- Serve with optional toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
358
Total fat
14g
Total carbohydrates
25g
Total protein
30g
Sodium
910mg
Cholesterol
94mg
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