Pescatarian King Ranch Casserole
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Learn more →Ingredients
6 servings
For the chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
- 1 ½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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