Ingredients: |
Ingredients: 4 c cooked chopped or shredded chicken
2 t chili powder
1/2 t cumin
1/4 t garlic powder
1/4 t cayenne or Cajun seasoning
Sauce:
1/4 c unsalted butter
2 T all purpose flour
1 c chopped onion
1 c chopped poblano pepper
1 can mild rotel tomatoes with green chilies, drained
1 c chicken broth
1/2 c heavy cream
1/2 c sour cream
2 t lime zest
1/8 c fresh cilantro, chopped
kosher salt and pepper to taste
For layering:
12 corn tortillas
2 c shredded jack cheese or pepper jack cheese
2 c shredded cheddar cheese
additional sour cream and cilantro for garnish
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Directions: |
Directions:Preheat oven to 350 degrees F. Spray a 9x13 inch casserole dish with nonstick spray; set aside. Place the chicken in a bowl and add the chili powder, cumin, garlic powder, and cayenne. Toss well and set aside.
Melt butter in a large skillet and stir in flour. Cook and stir about 3 minutes, or until lightly browned. Add the chopped onions and peppers; cook until tender, but not browned. Add the drained tomatoes; cook and stir another two minutes. Slowly add the chicken broth, then the cream, stirring until fully incorporated and heated through. Remove and set aside 1/3 c of sauce. Add the chicken to the skillet, stir to heat through, add the sour cream, lime zest, cilantro, salt and pepper; mix well and remove from heat. Taste and adjust salt and pepper as needed.
Add the reserved 1/3 c of sauce to the bottom of the baking dish and spread out. Add 6 whole corn tortillas to the bottom of the dish, overlapping them. Spoon the chicken mixture over the top of that. Mix the two shredded cheeses together; sprinkle 2 c of the cheese on top of the chicken mixture. Repeat layers of corn tortillas, chicken mixture and ending with 2 c cheese.
Bake at 350 degrees F for 30 to 35 minutes or until lightly brown and bubbly on top. Let set at least 5 to 10 minutes before slicing. Serve with sour cream and a sprinkle of cilantro, if desired. |
This recipe for King Ranch Chicken Casserole is from