New King Ranch Casserole
From sbhardin 14 years agoIngredients
- Poaching Liquid shopping list
- 2 pounds skinless, boneless chicken breasts shopping list
- 2 1/2 cups chicken stock shopping list
- 1/2 cup dry white wine shopping list
- 1/4 cup coarsely chopped fresh cilantro leaves shopping list
- 1 1/2 tablespoons fresh lime juice shopping list
- 2 garlic cloves, smashed shopping list
- 1 teaspoon black peppercorns shopping list
- 1 1/4 teaspoons salt shopping list
- 1/4 teaspoon dried Mexican oregano shopping list
- 2 bay leaves shopping list
- potato mixture shopping list
- 1/4 cup of olive oil shopping list
- 3 cloves of garlic, minced shopping list
- 1/2 an onion, diced shopping list
- 2 cups cubed potatoes shopping list
- 1 jalapeno, diced shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 tablespoon southwest seasoning shopping list
- 1 1/2 cups milk shopping list
- 1 1/2 cup reserved chicken broth shopping list
- 1/3 cup sour cream shopping list
- 1/4 cup cilantro chopped shopping list
- 3 cups grated, cheddar and montery jack cheese shopping list
- 2 cups of diced fresh tomatoes shopping list
- 4 cups tortilla chips shopping list
- SOUTH WEST seasoning shopping list
- 2 tablespoons chili powder shopping list
- 2 tablespoons paprika shopping list
- 1 tablespoon ground coriander shopping list
- 1 tablespoon ancho chili powder shopping list
- 1 tablespoon garlic powder shopping list
- 1 tablespoon onion salt shopping list
- 1 tablespoon dried oregano shopping list
- 1 teaspoon black pepper shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 teaspoon cumin shopping list
- 1 teaspoon crushed red pepper shopping list
- makes 1/2 cup of seasoning shopping list
How to make it
- Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 20 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over med heat. Add the onions,garlic and jalapenos, saute until soft stirring occasionally. When potatoes are cooked through, soft but still firm sprinkle the potatoes with the flour and South West seasoning, stir to blend, and cook for 1 to two minutes. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat. Add the sour cream, cilantro, and add salt and pepper to taste.
- Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter 1/2 of the chicken over the top of the tortilla layer, 1 cup of chopped tomatoes, spoon 1/2 of the potato mixture over that and then 1 1/2 cup of the grated cheese. Repeat with the remaining chicken, tomatoes, potato mixture and finish with remainig cheese. Bake uncovered for 30 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
- add your own note
- I used low fat cheese and sourcream
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments