Recipe

King Ranch Chicken Casserole Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago This recipe is only long in words. Read it once and come close. You really can't goof it up. It is so good. Prep:35m Cook:30m Servings:8	Sas
	this is so delicious and colorful

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lunasea

markeveret

Ingredients

1 1/2 pounds of chicken, without skin and bones

4 teaspoons of lime juice

1/4 cup of olive oil

3 cloves of garlic, minced

4 tablespoons of butter

1/2 an onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

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)

4 teaspoons ancho chile powder

1 teaspoon of cumin

1 cup of chicken broth

2 tablespoons of flour

1/2 teaspoon of cayenne pepper

1/2 cup of half and half

1/3 cup of sour cream

1/2 cup of cilantro, chopped

3 cups of grated pepper jack and cheddar

10 corn tortillas

Salt and pepper to taste.

Directions

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.

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Comments

lunasea 1 year, 3 months ago said:
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! :)

krumkake 1 year, 3 months ago said:
I have heard of this casserole often, but your picture has convinced me I need to try this ASAP! That looks mouth-watering delicious, and your recipe confirms it - gotta try this one...I know we would love it. Thanks for the recipe AND the great visual!

markeverett 1 year, 1 month ago said:
Yumm! I have to try this one!

kerrielou 1 month ago said:
Made this yesterday. Everyone loved it! Thanks.

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