Lord of the Potluck - Texas King Ranch Casserole
A staple of school lunchrooms and church suppers, frat houses and funerals, it is a hit with men as well as women.
Try this make from-scratch version by Texas cookbook author Rebecca Rather.
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- cup unsalted butter
- yellow onion, chopped
- red bell pepper, chopped
- ounces button mushrooms, sliced
- cloves garlic, minced
- teaspoon chili powder
- teaspoon cayenne pepper
- teaspoon salt
- teaspoon black pepper
- cup all-purpose flour
- 3 1/2
- cups chicken stock
- cup heavy cream
- mild green chiles, roasted, peeled (stems and seeds discarded), and diced
- ten-ounce can ro-tel
- corn tortillas
- cooked chicken (poached or roasted), meat shredded
- cup shredded jack cheese
- cup shredded cheddar
1Melt the butter in a large sauté pan over medium heat.
2Add the vegetables and sauté on medium-low about 7 minutes, then stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute.
3Sprinkle in flour, 1/2 cup at a time, and stir until the white is no longer visible, then whisk in 3 cups of the stock, 1 cup at a time, until smooth.
4Once this is done whisk in the cream and stir in the chiles and tomatoes.
5Preheat the oven to 350 and grease a 9-by-13-inch baking dish with butter.
6Pour the remaining 1/2 cup of stock into a bowl and stack the tortillas in the bowl, 6 at a time, to moisten them.
7Next line the bottom of the pan with the tortillas, making sure they overlap each other by about one third.
8Cover the tortillas with half the sauce and add half the chicken and sprinkle with a third of the cheese.
9Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese.
10Top with the remaining tortillas and cheese.
11Bake for about an hour, until bubbling and lightly browned on top.
Remove from the oven and let sit for 10 minutes before serving.