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Ranch Chicken Casserole

Name: Ranch Chicken Casserole
Prep time: 1500 s
Cook time: 1680 s
Total time: 3180 s
Yield: 8
Ingredients: 50 grams NESTLE UNSALTED BUTTER; 1 Unit Peppers sweet red raw; 1 1/2 cup Peppers sweet red raw; 1 cup Onions yellow sauteed; 1/2 cup Onions yellow sauteed; 1 Unit Peppers jalapeno raw; 2 teaspoons Spices cumin seed; 1 tablespoon Spices chili powder; 10 ounces Tomatoes red ripe canned with green chilies; 2 pounds Chicken broilers or fryers thigh meat and skin cooked rotisserie original seasoning; 1 1/2 cup Sour cream reduced fat; 1 teaspoon Salt table; 1 Package Cheese cream; 2 cups Cheese monterey; 3 teaspoons Coriander (cilantro) leaves raw; 12 Units Tortillas ready-to-bake or -fry corn

53'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 8 Portions +

NESTLE UNSALTED BUTTER

50 grams NESTLE UNSALTED BUTTER

Peppers, sweet, red, raw

1 Unit Peppers, sweet, red, raw

Peppers, sweet, red, raw

1 1/2 cup Peppers, sweet, red, raw

Onions, yellow, sauteed

1 cup Onions, yellow, sauteed

Onions, yellow, sauteed

1/2 cup Onions, yellow, sauteed

Peppers, jalapeno, raw

1 Unit Peppers, jalapeno, raw

Spices, cumin seed

2 teaspoons Spices, cumin seed

Spices, chili powder

1 tablespoon Spices, chili powder

Tomatoes, red, ripe, canned, with green chilies

10 ounces Tomatoes, red, ripe, canned, with green chilies

Chicken, broilers or fryers, thigh, meat and skin, cooked, rotisserie, original seasoning

2 pounds Chicken, broilers or fryers, thigh, meat and skin, cooked, rotisserie, original seasoning

Sour cream, reduced fat

1 1/2 cup Sour cream, reduced fat

Salt, table

1 teaspoon Salt, table

Cheese, cream

1 Package Cheese, cream

Cheese, monterey

2 cups Cheese, monterey

Coriander (cilantro) leaves, raw

3 teaspoons Coriander (cilantro) leaves, raw

Tortillas, ready-to-bake or -fry, corn

12 Units Tortillas, ready-to-bake or -fry, corn

Ranch Chicken Casserole

Nutri value

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Instructions

4 Steps

53'

Total

25'

Preparation

28'

Cooking

Waiting

Step by step

1 of 4

10'

Preheat Oven

Preheat the oven to 400°F. Arrange a rack in the top third position, about 6 inches away from the heat source.

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2 of 4

Make the Chicken Mixture

Melt the butter in a large Dutch oven over medium-high heat. Add the bell pepper, onion, and jalapeño. Cook, stirring often, until the onion softens slightly, about 6 minutes. Add the chili powder and cumin and cook, stirring often, until fragrant, about 1 minute. Remove from the heat and stir in the cream cheese until melted and smooth, about 1 minute. Stir in the diced tomatoes and green chiles, chicken, sour cream, and salt until combined.

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3 of 4

15'

Assemble the Casserole

To assemble, spread 2 cups of the chicken mixture in the bottom of a 9x13-inch baking dish and top with 1/2 cup of the cheese. Place 6 of the tortillas over the cheese, overlapping as needed to fit in an even layer. Repeat layers once more with 2 cups of the chicken mixture, 1/2 cup of the cheese, and the remaining 6 tortillas. Top with remaining 3 cups chicken mixture and remaining 1 cup cheese.

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4 of 4

20'

Bake the Casserole

Bake until bubbling along the edges, 15 to 20 minutes. Without removing the dish, increase the oven temperature to broil. Broil until the cheese is browned in spots, 1 to 2 minutes. Let cool for 10 minutes before serving. Garnish with cilantro, if desired.

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