Ingredients: |
Ingredients: 2 rotisserie chickens
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/4 cup all-purpose flour
1 3/4 cup chicken stock
1 (10 ounce) can Rotel tomatoes
1 (7.5 ounce) can green chiles
1 1/2 cup sour cream
3/4 cup cilantro chopped, plus more for garnish
4 cups shredded cheese (combo of cheddar and Monterrey Jack is perfect)
18 corn tortillas or, 1 large bag of corn tortilla chips, roughly chopped
1/2 cup vegetable oil for quick-frying tortillas
Cooking spray
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Directions: |
Directions:MAKE THE FILLING:
Remove skin from 2 rotisserie chickens, then remove meat and roughly chop, set aside.
Melt the butter over medium-high heat in a large skillet. Add onion, bell peppers, and jalapeño; cook for 10 minutes or until soft and starting to brown. Add the garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 2 minutes, until fragrant. Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
Using a whisk, incorporate the stock into the vegetables, Bring to a boil and cook for about 2 minutes, or until thickened. Mix in the tomatoes, green chilies and sour cream. Remove from the heat.
In a separate bowl, stir together the shredded chicken with the cilantro and then add to the vegetable mixture.
PREPARE THE TORTILLAS:
Heat a non-stick skillet over medium-high heat. Add about a teaspoon of vegetable oil to the skillet and then add a tortilla, and swirl around. Cook until lightly browned on the bottom and starting to crisp - about 1 minute. Flip, and repeat with other side. Repeat with each tortilla, adding more oil as needed.
Alternatively, use roughly chopped corn tortilla chips instead of the skillet-fried tortillas.
ASSEMBLE THE DISH:
Spray the bottom and sides of a large cast iron skillet or a 9 x 13 inch baking dish with cooking spray. Line the bottom of the skillet/dish with tortillas or chips, overlapping slightly. Add half of the chicken/veggie mixture and then a third of the cheese. Repeat this process once. Top with remaining tortillas (or chips) and cheese. Cover with foil and bake at 375º for 20 minutes. Remove foil and bake for another 20 minutes, until bubbly and lightly browned on top. Let stand for 10 minutes before slicing. |
This recipe for King Ranch Chicken is from