King Ranch Chicken CasseroleFrom sas 8 years ago
- 1 1/2 pounds of chicken, without skin and bones shopping list
- 4 teaspoons of lime juice shopping list
- 1/4 cup of olive oil shopping list
- 3 cloves of garlic, minced shopping list
- 4 tablespoons of butter shopping list
- 1/2 an onion, diced shopping list
- 1 red bell pepper, diced shopping list
- 1 poblano pepper, diced shopping list
- 1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) shopping list
- 4 teaspoons ancho chile powder shopping list
- 1 teaspoon of cumin shopping list
- 1 cup of chicken broth shopping list
- 2 tablespoons of flour shopping list
- 1/2 teaspoon of cayenne pepper shopping list
- 1/2 cup of half and half shopping list
- 1/3 cup of sour cream shopping list
- 1/2 cup of cilantro, chopped shopping list
- 3 cups of grated pepper jack and cheddar shopping list
- 10 corn tortillas shopping list
- salt and pepper to taste. shopping list
How to make it
- 1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
- 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
- 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
- 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
- 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
- 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
- 7. Preheat the oven to 350 degrees.
- 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
- 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
- 10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
- 11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
- 12. Repeat the layering, leaving the cheese layer on top.
- 13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.
The Cooksas Farmington, CT
The Rating5 people
Oh yes - I totally remember this casserole and we all went bonkers over it. I had forgotten what we called it and am tickled to have the recipe again - thank you so much! :)lunasea in Orlando loved it
Yumm! I have to try this one!markeverett in Riverside loved it
Made this yesterday. Everyone loved it! Thanks.kerrielou in Kennewick loved it
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