It's been a hot minute (or months, rather) since I posted a recipe on here and I'm glad to have a new one to share with y'all! The only reason why I do is because, disclaimer: I didn't actually make this myself. YET. Our nanny, Bethany, is the sweetest human on earth and made this King Ranch Chicken Casserole from the Magnolia Table cookbook the other day for us for dinner. We loved it and when I shared a video on Instagram, so many people asked for the recipe that I thought this would be the easiest way to share it. The casserole is so cheesy and delicious- we devoured it and kept going back for seconds and even thirds. My picky boys were even big fans, and that's saying something because they rarely love a new recipe. Just in case some of you are behind on the times (like myself) and don't have the Magnolia Table cookbook, I'll share this comfort food goodness below! And a big thank you to Bethany for not only providing us with a delicious meal, but also letting me share your masterpiece on the blog. :) I think we need a weekly "Cooking with Bethany" series, what do y'all say? You should taste her snickerdoodles! And now I'm officially starving.
If you're not a bean person, you could definitely leave the black beans out of the recipe and it would still be amazing (same with onions). This dish is comfort food at it's finest- a twist on Mexican food (enchiladas) in the form of a hearty, Southern casserole. The original recipe paired with a salad, but we loved it as is without anything with it. I can't wait to make this casserole on a cold winter night!
Vegetable oil spray
2 tablespoons extra virgin olive oil
1 large white onion, diced
2 cups chicken broth
One 15 oz. can black beans, rinsed and drained
One 10.5 oz. can condensed cream of chicken soup
One 16 oz. jar salsa verde
One 15 oz. can mild enchilada sauce
One 8 oz. container sour cream
1 tablespoon smoked paprika
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon black pepper
6 cups shredded meat from store- bought rotisserie chicken or poached chicken breasts
Two 4 oz. cans fire roasted dice green chiles
20 corn tortillas, cut into 3/4 inch wide strips
4 cups grated sharp cheddar cheese
2 cups grated monterey jack cheese
1. Preheat oven to 350. Spray a 9x13 in. pan with vegetable oil. In a 7-quart soup pot, heat the olive oil over medium heat. Add the onion and saute until tender, about 6 minutes.
2. Add the broth, beans, chicken soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, kosher salt, and pepper. Stir until well incorporated. Bring to a simmer over medium heat. Stir in the chicken, chiles, tortilla strips, and cheddar until well combined.
3. Pour into prepared baking dish and scatter monterey jack on top.
4. Bake until heated through and monterey jack is melted and lightly browned, about 30 minutes. Let stand for 10 minutes before serving. Enjoy!
*Store covered in refrigerator for up to 3 days
Cheers to almost the weekend!