February 29, 2016 at 9:19 pm #6591Peggy FilipponeKeymaster
King Ranch Chicken
Recipe Source: “United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State” by Jessica Dupuy (Oxmooor House)
Vegetable cooking spray
6 Tablespoons butter
1-1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped poblano peppers (about 2 medium peppers)
1 jalapeño pepper, seeded and chopped
2 garlic cloves, chopped
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1-3/4 cups chicken broth
1 (10-ounce) can diced tomatoes with green chiles, drained
1-1/2 cups sour cream
2 pounds (about 5 cups) cooked chicken, coarsely chopped
1 cup loosely packed fresh cilantro leaves, chopped
2 cups shredded Monterey Jack cheese
2 cups shredded sharp Cheddar cheese
18 (6-inch) corn tortillas
1/4 cup canola oil
Chopped fresh cilantro for garnish
Preheat oven to 375 degrees. Lightly grease a 13-by-9-inch baking dish with cooking spray.
Melt butter in a large skillet over medium-high heat. Add onion and peppers; sauté 8 to 10 minutes or until tender and lightly browned. Add garlic, chili powder, cumin, salt and pepper, and cook 1 minute.
Sprinkle flour over vegetable mixture and cook, stirring constantly, 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil 1 to 2 minutes or until thickened. Remove from heat.
Add tomatoes and sour cream. Stir together chicken and cilantro; stir in vegetable mixture until blended. Combine cheeses in a small bowl.
Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet until lightly browned and crisp on both sides.
Line bottom of prepared baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese.
Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray and cover baking dish.
Bake at 375 degrees for 20 minutes. Uncover and bake 10 more minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.
Yield: 12 servings
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