King Ranch Casserole, the original recipe! A Texas Legend

This casserole is as famous as the Alamo, Davy Crockett, Texas Longhorn Steers, and Cowboys! However, It was not created at the famous King Ranch as legend would have it. King Ranch founder captain Richard King’s descendants are proud of their beef and game, but chicken doesn’t really come into that equation. The family has never taken credit for the recipe, so perhaps a ranch cook created it, or could it have been a South Texas hostess throwing together a filling meal for the cowboys? King Ranch chicken is believed to date back to the 1940s or maybe the 1950s. The original recipe used cream soups while some modern versions use a flour-and-butter roux instead.But who cares? It's a legend on it's own, no matter who created it or where it came from.
I haven't met a Texan yet that doesn't love it!  Even people that aren't Texans and live here, love it! This recipe can very easily be made in a vegetarian version..... all of us vegetarians can do the conversion! My family has this casserole for Christmas, Easter, and family supper! I really hope y'all come to Texas some day, but if you can't, then cook ya up some King Ranch Casserole and imagine you're here!

Another Best of the Best Recipes!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish heavily buttered.

8 TBS C unsalted Butter
1 yellow Onion, chopped
1 Red Bell Pepper, chopped
8 oz. Button Mushrooms, sliced
4 Cloves of Garlic, minced.
1/2 tsp Chili Powder (not Chile), there's a difference.
1 tsp Salt
1 tsp Black Pepper 
1 C Flour

3 1/2 C Chicken Broth (Vegetarian: Vegetarian Chicken Broth) Either Vegetarian Chicken Powder or Better than Bouillon No Chicken Base.
1/2 C Heavy Cream
1 Small Can of Green Chiles
1 (10oz.) can Ro-Tel
18 Corn Tortillas
1 cooked Chicken (poached or roasted), meat shredded.                                                                                 ( VegetarianVersion: Quorn Chik'n Cutlets or Chik'n Tenders cut into shredded pieces.  Equal to about 4 Cups. Pre browned in 2 TBS of Olive Oil)

1 C shredded Jack Cheese
1 C shredded Cheddar Cheese
(mix the two cheeses together in a bowl)

Prepare the Sauce:

In a large skillet on medium heat:
Melt  the 8 TBS of Butter
Reduce heat to low.
Add: Mushrooms, Garlic, Onion, Bell Pepper. Sauté for 7 - 10  minutes.

Add:
Chili Powder
Salt
Black Pepper
Stir for 1 minute to combine well.

Add:
Flour, sprinkle in 1/2 C at a time until it's incorporated.

Add:
3 Cups of Broth, whisked in 1 Cup at a time.
Cream, whisk until incorporated.
Chiles
Tomatoes.
Stir to mix well.

Place remaining 1/2 C of Broth in a shallow soup bowl.
Stack the Tortillas, 6 at a time, in the bowl of Broth to moisten them.
Line the pan with 6 Tortillas, overlapping them to fill the bottom of the pan.

Begin layering the Casserole:
1/2 of the Sauce
1/2 of the Chicken
Sprinkle with 1/3 of the Cheese
Add another layer of soaked Tortillas.
Remaining Sauce
Remaining Chicken
Another 1/3 Cheese
Top with remaining soaked Tortillas and finish with the remaining Cheese.

Bake for 60 minutes. It should be lightly browned and bubbling.
Remove and allow to sit for 10 minutes before serving.

Enjoy!
Peace in the Kitchen!