King Ranch Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups cooked, shredded chicken
4 tbs butter
2 cloves garlic, minced
1 large onion minced
1 large bell pepper (green or red) chopped
4 tbs flour
2 cups milk
2 cups chicken broth or stock
2 (10-ounce) cans Rotel, drained
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
Salt & freshly ground pepper
12 corn tortillas, quartered
8 ounces grated cheddar or Colby Jack cheese
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Directions: |
Directions:1) Adjust rack to center position of oven. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
2) Saute onion until transparent. Add the garlic and bell pepper to the pot and saute until fragrant about 1 minute. Stir in the flour to coat vegetables for about a 1 minute. Slowly and gradually whisk in milk and chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Add salt and freshly ground black pepper, to taste. Add in cans of Rotel.
3) Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of the shredded chicken, 1/3 of the rotel mixture and 2/3 cup cheese. Repeat layers twice.
4) Bake of 20 minutes covered, then uncover and bake for another 20-25 until cheese on top is golden. |
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