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Slightly Fancy-Pants King Ranch Chicken Casserole
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Brief Description
Layered casserole with chicken, tortilla chips, peppers and seasonings.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you can't find Ro-Tel tomatoes, use a can of regular diced tomatoes and a 4-ounce can of diced green chilies, or if tomatoes are in season, use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles (such as jalapeno).
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Posted By: DebStack
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Posted On: Nov 13, 2016
Number of Servings:
Ingredients:
- 1/4 cups - olive oil
- 4 tablespoons - unsalted butter
- 1/2 - medium yellow onion diced
- 1 - red bell pepper seeded, stemmed, diced
- 1 - poblano pepper seeded, stemmed, diced
- 3 cloves - garlic minced
- 2 tablespoons - all-purpose flour
- 1 teaspoons - cumin
- 1/2 teaspoons - cayenne pepper
- 1 cups - chicken broth
- 1 cans - 10 oz. Ro-Tel tomatoes drained
- 1/2 cups - half and half
- 1/3 cups - sour cream
- 1/4 cups - chopped cilantro
- - vegetable oil for cooking tortillas
- 10 - corn tortillas
- 1 1/2 cups - shredded pepper jack cheese
- 1 1/2 cups - shredded cheddar cheese
- 1 1/2 pounds - chicken, skinless and boneless
- 4 teaspoons - fresh squeezed lime juice
- 4 teaspoons - ancho chile powder (or chili powder)
- - salt and pepper to taste
Directions:
Season the chicken with 2 teaspoons of the lime juice, 2 teaspoons of the ancho chile powder, and a dash of salt and pepper. In a skillet over medium heat, cook chicken in olive oil on each side for about 10 minutes. When chicken is done (after about 20 minutes), shred it with two forks. Taste and see if it needs more salt and pepper. There should be about 3 cups of chicken.
Melt the butter in a saucepan on medium-low heat, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes or until onion and peppers are soft and fragrant. Add garlic and cook for 30 more seconds.
Stir in the flour, cumin, cayenne pepper and remaining 2 teaspoons of ancho chile powder; cook for 1 more minute.
Pour in the chicken broth and cook over low heat until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Rel; cover the pot and simmer for 15 minutes, stirring occasionally.
Uncover the pot and add the sour cream, the remaining 2 teaspoons of lime juice and the cilantro, as well as salt and pepper to taste. Turn off heat.
Preheat oven to 350 degrees F and have ready a 9-x-13-inch baking dish.
To heat up tortillas, add about 1 teaspoon of oil to a large skillet heated on medium-high heat, and add the tortillas, one at a time, cooking about 30 seconds per side or until softened. Add more oil as needed.
To assemble the casserole, ladle 1/2 cup of sauce onto bottom of baking dish. Layer half the tortillas along the bottom of the pan (on top of 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 layering, leaving cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. If you like, top with additional sour cream and cilantro for serving.
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