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Thread: Southwest King Ranch Casserole form Whole Food Market Cookbook

  1. #1
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224

    Southwest King Ranch Casserole form Whole Food Market Cookbook

    I made this tonight for the weekly back porch party. We are big fans of the original King Ranch Casserole (made with velveeta). This recipe wins hands down!!!!! I did however expand some parts of the recipe so it would feed at least 12 people. Instead of an 8x8x2 pan I used a 12x2-inch round cake pan. It required 2 more tortillas, 1/2 cup more sour cream and 1 more cup of cheese (I used sharp cheddar). I don't think the sour cream is suppose to "melt" into a sauce, it was more like a ricatta (sp, sorry!). The tomatillo sauce really makes the dish (I didn't use any green chiles or cilantro).
    OK, this is definitely sounding like an epicurious review !

    Here's the recipe and I'll note my changes...

    * Exported from MasterCook *

    Southwest King Ranch Casserole

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Poultry

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Filling:
    3 tablespoons canola oil (I used 1 tbs)
    1 1/2 cups diced yellow onions
    2 cloves garlic, minced (1 teaspoon)
    2 teaspoons paprika
    1 teaspoon cumin
    1/2 teaspoon coarsely ground black pepper
    1 teaspoon salt (1/2 tsp)
    3 cups shredded cooked boneless chicken (it was a 4.5 pound whole roasted chicken so I got about 4 cups)
    1/2 cup chopped fresh cilantro (omitted)

    Casserole:
    2 cups grated Monterey Jack cheese (used 2 cups pepper jack)
    1 cup grated cheddar cheese (used 2 cups sharp cheddar)
    2 cups bottled tomatillo sauce (used 3 cups salsa verde)
    8 corn tortillas (used 10)
    1 1/2 cups sour cream (used 2 cups)
    1/2 cup chopped green chilies, drained (omitted

    Preheat the oven to 450 degrees.

    Heat the canola oil over medium-high heat in a large saute pan. Add
    onions, and cook them until they are translucent, 2 to 3 minutes. Blend
    in garlic, paprika, cumin, black pepper, and salt. Add chicken, and heat
    through. Remove the pan from the heat; stir in cilantro.

    In a small bowl, combine the cheeses.

    On the bottom of an 8 x 8 1/2-inch pan (used a 12x2-inch round cake pan) at least 2 inches deep, spread 1
    cup of the tomatillo sauce. Top with 4 tortillas, overlapping as
    necessary. Spread half the sour cream evenly over the tortillas. Add 1/2 cup of the remaining tomatillo sauce, 1 1/2 cups of the chicken filling, 1 cup cheese mixture, and one half of the green chilies.

    Top with 4 more tortillas, the remainder of the sour cream, tomatillo
    sauce, and chicken filling, 1 cup of the cheese mixture, and the remaining green chilies. End with 1 cup cheese mixture sprinkled on top. Bake for about 25 minutes, or until hot and bubbly on the surface. (Assembled early, refrigerated for 2 hours and baked for 35 minutes)

    per serving: 410 cal, 28g pro, 16g carb, 26g fat, 85mg chol, 550mg sod. (Not the same but will have to wait to put it into MC)

    Source:
    "Whole Foods Market Cookbook"


    Will have to say that this is a much better version of the recipe than the velveeta version, much more like a Mexican lasagne. No leftovers so that gets at least 24 thumbs up (there were some looking for seconds!).
    Well-behaved women seldom make history!

  2. #2
    Join Date
    Jun 2002
    Location
    Cedar Park, TX
    Posts
    2,306

    sounds good

    Sounds good. I will have to give this a try.
    Leisa

  3. #3
    Join Date
    Apr 2001
    Location
    wilbraham,MA
    Posts
    1,757
    I have already printed it out. This is the kind of thing I love.

  4. #4
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,526
    We had this last night and thought it was pretty good. I used low-fat cheese and sour cream, didn't use the canola oil (used cooking spray), and used chili powder instead of paprika. It may not be the best I have ever had, but it was right up there with them.

  5. #5
    Join Date
    Aug 2002
    Location
    Fresno, CA
    Posts
    15

    Question Tomatillo Sauce?

    I'm really looking forward to making this recipe this week. I just received my Whole Foods Cookbook, and I'm anxious to use it! I'm having a problem finding Tomatillo Sauce. I was at Whole foods Today, but I couldn't find it. Any Suggestions of where to look next?

  6. #6
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224
    Sorry, was gone all weekend and just now saw your post. I find it in the Mexican Food section of my grocery store. Can you find salsa verde?
    Well-behaved women seldom make history!

  7. #7
    Join Date
    Aug 2002
    Location
    Fresno, CA
    Posts
    15
    Sneezles...
    No problem. The closest thing I could find was a green taco sauce. I'm making it on Wed, so I'll let you know how that works out. I'm not sure if there was salsa verde. I stood int he mexican food section looking at the ingredients on all the items. The green taco sauce was the closest! Thanks though!

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