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Southwest King Ranch Casserole

adapted from Whole Foods Cookbook

Serves 8

  • 3 tbsp. coconut oil (or olive oil)
  • 1 1/2 cups diced yellow onion
  • 2 cloves garlic, minced
  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. ground pepper
  • 1 tsp. salt
  • 3 cups shredded, cooked chicken (I used organic & hormone free)
  • 1/2 cup chopped cilantro
  • 2 cups grated Monterey Jack, organic & hormone free
  • 1 cup grated cheddar, organic & hormone free
  • 2 cups bottled tomatillo sauce
  • 8 corn tortillas
  • 1 1/2 cups sour cream
  • 1/2 cup chopped green chilies, drained
  1. Preheat oven to 350 degrees F.
  2. Heat the oil over medium-high heat in a large saute' pan.
  3. Add the onions, cook for 2-3 minutes then add garlic, paprika, cumin, black pepper and salt.
  4. Add the chicken to heat through.  Remove the pan from the heat and stir in the cilantro.
  5. In a small bowl, combine the cheeses.
  6. On the bottom of an 8x8 pan, spread 1 cup of the tomatillo sauce.  Top with 4 tortillas, overlapping as necessary.  Spread half the sour cream over the tortillas.  Add 1/2 cup of remaining tomatillo sauce, 1 1/2 cup of chicken filling, 1 cup of cheese mixture and 1/2 of the green chilies.
  7. Top with 4 more tortillas, the remaining sour cream, tomatillo sauce and chicken filling, 1 cup of the cheese mixture and remaining green chilies.  End with 1 cup of cheese mixture spread on top.
  8. Bake for about 25 minutes or until bubbly on top.
  9. Serve with guacamole and a salad.