Slightly Fancy-Pants King Ranch Chicken Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs. chicken, without skin and bones
4 tsp. lime juice
1/4 c. olive oil
3 cloves garlic, minced
4 tbsp. butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained (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 tsp. ancho chile powder (or chili powder)
1 tsp. cumin
1 c. chicken broth
2 tbsp. flour
1/2 tsp. cayenne pepper
1/2 c. half and half
1/3 c. sour cream
1/2 c. cilantro, chopped
3 c. grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste
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Directions: |
Directions:Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
Add the garlic, flour, cumin, cayenne pepper and 2 tsp. of ancho chile powder, and cook for 1 minute.
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.
Uncover the pot, and add the sour cream, 2 tsp. of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. Preheat the oven to 350º.
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).
Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
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. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
Repeat the layering, leaving the cheese layer on top. 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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Number Of
Servings: |
Number Of
Servings:6-12 |
Personal
Notes: |
Personal
Notes: As I became older for some reason, I developed an aversion to canned cream soups. I wanted to find a version of my favorite casserole that didn't contain that ingredient and I found this. It definitely takes some time to make, but the flavors are outstanding.
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