King Ranch Casserole

Who doesn't love King Ranch Casserole? I am sure we have all grown up eating this wonderfully creamy casserole and all have a favorite recipe. This version is actually pretty healthy so I do not feel guilty making this one. Plus we got like 5 meals out of it which I always love. I found this recipe on a blog I have happened upon Spaghetti with Sprinkles. The author is a registered dietician so she likes to revamp recipes and make them a little healthier, which is exactly what I am looking for these days. We adjusted the recipe a little for our flavors and it was really good!

King Ranch Casserole

Preheat the oven to 350 degrees.

2-3 cups shredded chicken (I boiled two large chicken breasts for about 20 minutes and then shred it.)
1 can of Rotel (we use the hot one)
1 can Healthy Request Cream of Chicken soup
1 can Healthy Request Cream of Mushroom soup
1/2 large or 1 small onion, chopped
a couple of cloves of garlic, finely chopped
6 corn tortillas
1 1/2  cups 2% Mexican Blend Cheese
Paprika (to taste)
Red Pepper Flakes (to taste)
Pepper (to taste)

Cook and shred your chicken.
Sautee the onion and garlic.
Combine the chicken, onions, garlic, Rotel, both soups, and spices in a large mixing bowl.
Line the bottom of a greased 9 x 13 baking dish with 6 tortillas.
Pour the chicken mixture over the tortillas and top with the shredded cheese.
Bake for 20-25 minutes or until the cheese is melted and the sides are bubbly.

Enjoy! Makes about 6 servings and is great for lunch the next day! I didn't take any pictures because well, casseroles are not that pretty and we all know what they look like!

Since a blog post is not complete without pictures, here is Ollie rooting on the Mavericks tonight! It was a good game but unfortunately, we did not win. Eric went to the game with his dad and Ollie and I stayed home to cheer on the team. He loved wearing his shirt as you can tell.

 

 

Ollie is a Mavs Fan For Life!!

Hopefully the Mavs will win the next game! Hope everyone had a great weekend! Friday night I had a girls night with Karla, Kate and Casey. We had a good time at Taco Diner and Corner Bar. Saturday Eric worked on our guest bathroom renovation (hopefully done soon!) and I cleaned the house top to bottom. We made these awesome pulled pork tacos in the slow cooker so I will be sharing the recipe soon. After dinner we went to the Romo Casa and hung out with Ash and Jerad, Tiffany and Victor, and Emily. It was a fun casual evening (I wore Nike shorts and looked awful, but oh well!). Today Eric worked more on the bathroom and mowed the yard (thanks Eric!) while I ran a bunch of errands. That's about it!

Pork and Green Chiles Casserole

Sometimes (who am I kidding? all the time) I feel overwhelmed by the massive quanity of recipe sources out there. I am constantly printing them from the internet from blogs or recipe sites, tearing them out from magazines, or the least frequent, actually reading a cook book! We have a lot of great cook books and this week I decided to do my whole menu based on recipes in the Better Homes and Gardens New Cook Book. So Sunday afternoon, I scoured the book for the recipes I wanted to try, made, my list and headed to the grocery store. Here is the first recipe that I made, Pork and Green Chiles Casserole. It is made with ground pork, which I never have bought, but will again in the future. It was actually really cheap! This recipe was super easy and quick and really tasty!

I know the picture does not look that great, but I promise it was tasty! Here is the recipe.

Pork and Green Chiles Casserole
Prep: 15 minutes    Bake: 375*F
Stand: 5 minutes    Makes: 6 servings

Ingredients:
1 lb gound pork
1 15 oz can pinto beans or black beans, rinsed and drained (we used black)
1 10.75 oz can condensed cream of chicken soup
1 1/2 cups bottle salsa (we used Joe T's hot salsa - gave it some kick!)
1 4 oz can diced green chile peppers, drained
1 cup quick-cooking brown rice
1/4 cup water
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese or Monterey Jack cheese with jalepeno peppers (2 oz)

1. In a large skillet cook pork until no pink remains; drain.  Stir in bean, soup, salsa, chile peppers, rice, water, and cumin. Heat and stir just until bubbly.  Pour in a 2-quart casserole.

2. Bake, uncovered, in a 375*F oven for 30-35 minutes or until the edges are bubbly. Remove from oven. Sprinkle with cheese; let stand for 5 minutes until cheese melts.

Oh look here I found the actual recipe on the BHG website: Pork and Green Chiles Casserole

Hope you enjoy it if you try it!