Gluten Free King Ranch Casserole

Total time1 hr 25 min

Prep time25 min

Cook time50 min

Tender shredded chicken gets simmered until juicy, then folded into a smoky, spiced sauce built from sautéed onion, green bell pepper, garlic, chili powder, and cumin, brightened with diced tomatoes and green chiles and finished with a swirl of sour cream for tang. Layers of soft corn tortillas soak up all that flavor as the casserole bakes, and a generous blanket of melted cheddar and Monterey Jack forms a bubbling, golden top. It's the kind of Tex-Mex comfort food that reheats beautifully, with a little fresh cilantro scattered over each serving for brightness. Corn tortillas keep the whole thing satisfyingly hearty without ever feeling heavy, and this casserole is a great fit for a gluten free table. Expect a bubbling, cheesy centerpiece that disappears fast at any weeknight dinner or potluck.

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Ingredients

6 servings

For the chicken

2 lbs boneless, skinless chicken breasts or thighs
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper

For the sauce

4 tbsp unsalted butter
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups low-sodium chicken broth
1 can (10 oz) diced tomatoes with green chiles (such as ro-tel), undrained
1 cup sour cream

For the layers

12 corn tortillas (6-inch)

For the topping

1 ½ cups shredded cheddar cheese
1 cup shredded monterey jack cheese

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Place the chicken in a medium saucepan, cover with cold water by 1 inch, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer, 15–18 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred into bite-sized pieces using two forks. Discard the poaching liquid.
2
Melt the butter in a large skillet over medium heat. Add the onion and green bell pepper and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, about 1 minute.

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