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How to Make King Ranch Chicken and Fresh Veggie Casserole - A Step-by-Step Guide

King Ranch Chicken and Fresh Veggie Casserole is a delicious and filling dish that combines the flavors of the classic Tex-Mex casserole with the added freshness of seasonal vegetables. This recipe is perfect for a family dinner or to serve at a gathering with friends, as it yields a large portion and is sure to please even the pickiest of eaters.

The dish gets its name from the famous King Ranch, a sprawling cattle ranch in Texas, known for its rich history and influence on the state...

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Ingredients

  • 2 cups boiling water
  • 1 cup raw cashews
  • ¾ cup low-sodium chicken broth
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • 1 ½ teaspoons cumin seeds, crushed
  • 1 ½ teaspoons oregano, crushed
  • 2 onions, chopped
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 jalapeño pepper, seeded and minced
  • 3 cups chopped fresh tomatoes
  • 4 ½ cups shredded cooked chicken breast
  • 8 (6 inch) corn tortillas, cut into quarters
  • 8 ounces shredded Mexican-blend cheese
  • ¼ cup sliced green onion
  • Lime wedges, for serving

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Stand Time: 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 12

  • For cashew cream, pour boiling water over cashews in a small bowl. Cover and let stand for 15 minutes; drain. Blend cashews, broth, lime juice, garlic powder, salt, and black pepper in a blender until smooth.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Add chili powder, cumin seeds, and oregano; cook until fragrant, about 30 seconds. Add onions, bell peppers, and jalapeño; cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in tomatoes and cook for 3 minutes. Transfer to a large bowl. Stir in cashew cream and chicken.
  • Put one-third of tortilla wedges in a 9x13-inch baking dish. Layer with half the chicken mixture, one-third of tortilla wedges, and 1 cup cheese. Layer with remaining chicken mixture, tortilla wedges, and cheese.
  • Cover and bake for 30 minutes. Uncover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving. Top with green onion and serve with lime wedges.

    • Nutrition

    285 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 58mg
    • Sodium: 350mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Protein: 22g
    • Potassium: 444mg

    Categories

    Baking recipes
    Casserole recipes
    Chicken recipes
    Main recipes
    Vegetable recipes