Small Batch King Ranch Chicken Casserole
This small batch King Ranch Chicken Casserole is made from scratch with tender chicken, corn tortillas, vegetables, and a rich homemade cheese sauce baked until bubbly.
Servings: 2 servings
Ingredients
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup whole milk
- ¼ cup shredded monterey jack cheese (1 oz)
For the Casserole
- 1 tablespoon butter
- ½ cup chopped red bell peppers (about ½ medium bell pepper)
- ½ cup chopped onions
- 1 tablespoon chopped jalapeño pepper
- 1 clove garlic -minced
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 2 tablespoons avocado oil , vegetable oil or canola oil
- 3 corn tortillas
- ¾ cup diced or shredded cooked chicken (4 oz)
- 1 small tomato -diced
- ⅔ cup shredded cheddar cheese (2½ oz)
Instructions
- Heat the oven to 350℉ (175℃)
Make the Cheese Sauce
- In a 2 quart saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Cook while stirring for 1 minute.
- Slowly pour in the milk and stir until smooth. Bring to a gentle simmer and cook, stirring frequently, for about 2 minutes until thickened.
- Remove from heat and stir in the Monterey Jack cheese until melted.
- Spoon 2 tablespoons of the sauce into a 5×7-inch baking dish and spread evenly over the bottom.
Prepare the Casserole
- Cook the Vegetables: Melt butter in a 10 inch skillet over medium heat. Add the bell pepper, onion, and jalapeño. Cook, stirring occasionally, for 2 minutes.Stir in the garlic, salt, cumin, and chili powder. Cook for 1 minute.Stir the vegetables into the cheese sauce.
- Soften the Tortillas: Heat 1 to 2 tablespoons of oil in the same skillet over medium high heat. Warm each tortilla for about 30 seconds per side until soft. Transfer to a paper towel lined plate.
- Assemble the Casserole: Tear half of the tortillas into pieces and layer in the bottom of the dish.Add half of the chicken, half of the tomatoes, half of the sauce, and half of the cheddar cheese.Repeat the layers, ending with the remaining cheddar cheese on top. Place the baking dish on a rimmed baking sheet.
- Bake: Bake uncovered for 25 to 30 minutes until bubbly and lightly golden on top. Let rest for 5 to 10 minutes before serving.
Notes
- Do Not Rush the Sauce: Cook the roux for a full minute before adding the milk and stir constantly as it thickens. This ensures a smooth, creamy sauce without a floury taste.
- Add the Cheese Off the Heat: Stir the Monterey Jack cheese into the sauce after removing it from the heat. This helps the cheese melt smoothly and prevents a grainy texture.
- Layer Evenly: Spread the chicken, sauce, tortillas, and cheese evenly in each layer. This helps the casserole bake evenly and ensures every bite has good balance.
- Let It Rest Before Serving: Allow the casserole to rest for 5 to 10 minutes after baking. This helps the layers set and makes it easier to serve.
Nutrition
Serving: 1serving | Calories: 622kcal | Carbohydrates: 29g | Protein: 37g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 884mg | Potassium: 568mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1480IU | Vitamin C: 6mg | Calcium: 459mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
