King Ranch Chicken Casserole Recipe

Preheat oven to 375°F, and spray a 13x9-inch baking dish with nonstick spray.

Cook

Heat a large skillet over medium heat. Add the butter. Add onion, bell pepper, and jalapeno pepper and cook, stirring often, until onion is translucent and peppers are tender. Add minced garlic, stir, and cook for 30 seconds. Stir in chili powder, cumin, red pepper flakes, salt, and black pepper; cook, stirring occasionally, 1 minute.

Sprinkle the flour over the vegetable mixture and cook, stirring constantly, 1 minute.

Boil

Add the broth and lime juice and whisk. Increase heat to high and bring mixture to a boil, stirring constantly. Boil 1-2 minutes, stirring occasionally, or until thickened. Remove from heat and stir in green chile tomatoes and sour cream.

Combine

In a large bowl, combine chicken and cilantro; add vegetable mixture and mix well.

Mix

In a medium bowl, mix together both cheeses.

Layer

Line the prepared casserole dish with one-third of the semi-crushed tortilla chips. Top with half of the chicken mixture and one-third of the cheese. Repeat the layers once with the last two layers being tortilla chips and cheese.

Spray a large sheet of aluminum foil with nonstick spray to loosely cover the casserole dish.

Bake at 375°F for 30 minutes. Uncover and bake another 10-15 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving topped with the garnishes of your choice.