Casserole is a Southern staple, and in Texas, this recipe is the king of all things pot luck. It’s reminiscent of enchiladas, which are close to any Tex-Mex lover’s heart. It’s a layering of a spiced gravy, corn tortillas, sautéed vegetables, shredded chicken and cheese.
King Ranch Casserole
3 Tablespoons butter
3 Tablespoons flour
1 cup chicken broth
1 cup milk
1 teaspoon ground chili powder
1/2 teaspoon ground cumin
2 Tablespoons of butter
3 cloves of garlic, sliced thinly
1 small onion, diced
1 cup mushrooms, chopped
2 hatch green chiles, deseeded and chopped
3 cups chicken, cooked and shredded
12 corn tortillas
2 cups cheese
Melt 3 Tablespoons butter; add 3 Tablespoons flour. Whisk thoroughly. Cook 1 to 2 minutes.
Stir in broth and milk. Bring to a boil, then reduce to simmer. Keep over low heat for 10 minutes.
Stir in cumin and chili powder.
Saute garlic, onion, tomatoes, hatch chiles and mushrooms. Cook for 10 minutes, or until tender.
Mix vegetables with shredded chicken.
Layer in casserole: coat bottom of 9×13 with a little sauce. Layer 6 corn tortillas, and spread half of the chicken and vegetables over. Top with half of the cream sauce and half of cheese. Repeat.
Cook in 350* oven for 30 minutes, or until cheese is melty.