King Ranch Chicken Casserole Recipe

• servings: 16 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

5 cups chopped cooked chicken (use leftovers or a rotisserie chicken)

2 cups sour cream

1 large onions, (peeled and chopped)

4 cloves garlic, (peeled and minced)

1 tablespoon butter

16 ounces jarred tomatillo salsa verde, (mild or hot)

13 ½ ounces chopped green chiles

1/2 cup chopped cilantro

2 teaspoons ground cumin

4 cups shredded Mexican style cheese

20 white corn tortillas

Directions

Preheat the oven to 400 degrees F. Place a skillet over medium heat and add the butter, onions, and garlic. Sauté for 3-5 minutes to soften.

In a large bowl mix the sautéed onions and garlic, chopped chicken, sour cream, salsa verde, chopped green chiles, cilantro, and cumin.

Tear the tortillas into rough pieces. Spoon one-quarter of the chicken filling in the bottom of a 3-quart baking dish. Top with 1 cup shredded cheese. Then spread a single layer of torn tortillas over the top. Repeat layering the chicken filling, cheese, and tortillas three layers high, using up all the tortillas. Spread the last one-quarter of chicken filling and 1 cup of cheese over the top.

Bake for 20-25 minutes, until golden and bubbly. Wait at least 5 minutes before cutting. Serve warm!

Nutrition

• Serving Size: 1 piece
• Calories: 310 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 60 mg
• Sodium: 585 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 16 g