Quarantine feels like an episode of Chopped where most of my ingredients are leftovers. Is that how you feel?
Growing up we would have a dish called King Ranch Chicken Casserole. I LOVE this casserole! It is the most ooey, gooey, creamy, Tex-Mex dish that screams nostalgia. Luckily enough, this is a big pantry pull. I did not have chicken on hand, but I substituted a pulled pork I had made earlier in the week and it worked perfectly!
A great way to re-imagine leftover proteins is to throw them in a casserole! There is something sinfully satisfying about a dish so cheesy and creamy…honestly, you can’t go wrong with comfort food.
My hubby really enjoyed this re-imagined childhood favorite and I was able to make use of many items I already had on hand.
Substitute what you have on hand in your pantry–this is the time to get creative and have fun!
1 onion, diced
1 green bell pepper, diced
2 tbs avocado oil
2 heaping cups of leftover pulled pork (sub any leftover protein in your refrigerator)
1 can cream of mushroom soup
1/2 block of cream cheese
1 can green chilies
2 Roma tomatoes, diced
2 tbs chili powder
1/2 tbs garlic powder
1/4 tsp cayenne
salt and pepper to taste
2 1/2 cups shredded cheese
12-15 corn tortillas (depending on vessel used to cook the casserole in)
Preheat oven to 350.
In a large skillet over medium high heat, saute onions and bell pepper in avocado oil until onions are translucent.
Add in the pork, cream of mushroom soup, cream cheese, chilies, tomatoes, and spices and bring to a boil. Taste and adjust salt and pepper. Take off heat and set aside.
In a 13×9 baking dish (or a 3 quart dutch oven as pictured) spoon some of the mixture on the bottom and layer the tortillas in an even layer-barley overlapping. Spoon an even layer of the mixture and top with 1 cup of cheese. Repeat for 2 more layers-topping with the 1/2 cup of cheese. Bake for 30 minutes.
Garnish with sour cream, cilantro, and green onions.