I Love New Mexico

About all things New Mexican

Posted by admin on June - 23 - 2011 | 7 Comments

A couple of weeks ago I posted on Facebook that I was making King Ranch Casserole for dinner and asked whether anyone thought that was the way to my man’s heart.  The response was overwhelming, but mostly with comments like “yummmmmmmm” or “what’s that?  I have to have the recipe.” 

I’m generally a fan of cooking whatever’s fresh and leaving the canned foods on the shelf for an emergency.  But an evening when you’re craving King Ranch Casserole (or something really easy to cook) can be considered an emergency.  Here’s the recipe.  Enjoy.  Consider taking it to the next potluck (read:  funeral food) you get to go to. . .And if you want a light version, you can find it by searching Southern Living.  I haven’t gotten that insane yet.

King Ranch Casserole

1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can regular Rotel, 1 can chicken broth, 2 cups shredded cooked chicken (2 – 4 chicken breasts), corn tortillas, cheese of your choice (if you want easy-peasy, buy the shredded Mexican mix)

Mix the soups, Rotel and chicken broth in a bowl, reserving a small amount of the chicken broth in a saucepan to soften your tortillas.

Heat the reserved broth and dip the corn tortillas in the broth.  Place a layer of tortillas in a 9 X 13 casserole dish, top tortillas with half the soup/rotel mixture, top that with half the chicken, then repeat until you have two layers. 

Top entire casserole with cheese and bake at 350 for 40 minutes.  Serve with a salad and some chips and salsa and you have the easiest Mexican meal on the planet.

For you purists out there, yes, this might qualify as Tex-Mex.  But some days you just want something cheesy and delicious to eat here in New Mexico. . .

7 Responses so far.

  1. How funny! It is a small world! I grew up in Tucumcari, also love anything New Mexico, and found you not by looking for New Mexico stuff but by stumbling upon House At Otowi Bridge (and loving that site)…when I saw your site listed there I got all excited…New Mexico…and now i follow you. It is an even smaller world, your mom used to work for my sister’s husband at the post office. Nuthin’ better than King Ranch Chicken…as soon as I read your post I got some out of the freezer to thaw. Only thing I do different is add an extra can of Hatch Diced Green Chilis (along with enough cheese to choke the arteries on a horse). Love your site too. Dang, I am sorry I didn’t find you before the jewelry give-away! Have a great day!

  2. Tommy Laritson says:

    I’m from Tucumcari (that was 50 years ago) and I remember my mother making this dish with left over turkey. I will try and make this myself. Enjoy your sight. T. Laritson

    • This cracked me up! My friend Tommy Laritson, whom I grew up with in Tucumari, now lives in Wisconsin. We still correspond. I had no idea a rough and tumble male would be reading recipes from New Mexico. You go for it Bunny! You are bringing old friends together. Love your recipes, love your blog. Keep up the good work! It’s such fun to read your work.

  3. Suzy Coulter says:

    Okay, I’m hooked.Found you through aimless musings blog. Only in New Mexico for fours years in my long life, but it is home, the only place I would call that. I would go there in a heartbeat if I could. This recipe is much like what my mom called chicken enchilada casserole. I visited the King Ranch in Texas once with a friend who was delivering a purebred shepherd to be trained for cattle roundups. Didn’t get to eat there but this is going in my favorite meal list.

  4. Mary D says:

    Paulette’s New Mexico Recipe


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