Mini King Ranch Casseroles

SERVES 5

GLUTEN-FREE

Total time: 45 minutes

King Ranch, one of the largest and most historical ranches in the world, is located in Texas. Many things are named after the epic ranch, from lavish car interiors to furniture, and . . . well, creamy casseroles. The King Ranch Casserole is definitely something I grew up on living in Texas and to be honest, it was my personal favorite of all the casseroles. Typically, the ladies in town made it by combining cans of creamy soups and layering in tortillas, chicken, and chiles. This version scratches the same itch, but in a much cleaner way. And the best part? I serve it in individual ramekins so that everyone can have their own browned and bubbly casserole.

• for the sauce
• 2 tablespoons ghee
• 2 tablespoons arrowroot starch
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin
• 1½ cups low-sodium chicken broth
• 1 (10-ounce) can diced tomatoes and green chiles (such as RO*TEL)
• to assemble
• 5 gluten-free corn tortillas, halved and sliced into ½-inch slices
• 3 cups diced chicken (rotisserie or homemade)
• ½ medium red bell pepper, seeded and finely diced (½ cup)
• ½ large jalapeño, seeded and finely diced (2 tablespoons)
• 2 cups shredded mild cheddar and Monterey jack cheese blend
• 1 tablespoon finely chopped fresh cilantro leaves

Preheat the oven to 375°F and lightly spray 5 (8-ounce) ramekins or cocottes with cooking spray.

make the sauce Heat a small saucepan over medium heat and melt ghee. Add the arrowroot, chili powder, garlic powder, salt, pepper, and cumin and whisk to combine. Cook, stirring, until the spices are toasted, about 2 minutes. While whisking, slowly pour in the broth and cook, stirring, until the sauce has thickened, 2 to 3 minutes. Remove from the heat and stir in the diced tomatoes and green chiles along with all the can juices. Set aside.

to assemble Fill the bottom of the ramekins with half of the sliced tortillas. Layer over them half of the chicken, bell pepper, and jalapeño. Pour ¼ cup of the sauce into each of the ramekins, then sprinkle with 1 cup of the cheese. Repeat by layering the remaining tortillas, chicken, bell pepper, jalapeño, and cheese, and top off with the remaining sauce.

Place the ramekins on a large baking sheet and transfer to the oven. Bake, uncovered, until the cheese is bubbly and lightly browned, 18 to 20 minutes. Let the casseroles cool for 8 to 10 minutes before sprinkling with the cilantro and serving warm.