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King Ranch Casserole

Servings 8 -12 servings


  • 1 medium onion chopped
  • 4 tablespoons butter
  • 3 tablespoons kumquat's all-purpose flour or other gluten-free flour
  • 2 cups gluten-free chicken broth
  • 1 can chopped tomatoes drained
  • 8 ounces sour cream
  • 1/2 cup salsa
  • 1 pound chicken cooked and chopped or shredded
  • 16 ounces shredded Cheddar cheese
  • 12 corn tortillas cut into 1/2-inch strips


  • Preheat oven to 350°.
  • Cook onion in butter in a large skillet over medium-high heat until soft. Sprinkle with flour and cook an additional 2-3 minutes until beginning to brown. Add broth and stir; bring to a simmer and cook until thickened. Stir in tomatoes, sour cream, salsa, and chicken. Remove from heat; stir in 12 ounces of cheese and tortillas strips.
  • Pour mixture into a 13- x 9-inch baking dish. Top with remaining cheese. Cover with foil; bake at 350° for 30 minutes. Uncover and continue to bake for 15-20 minutes or until cheese on top is nicely browned. Allow to cool just a bit before serving. (serve with additional sour cream, salsa and/or cilantro, if desired.)