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  1. #1
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    TexMex: King Ranch Chicken Casserole




    King Ranch Chicken Casserole
    -image-jpg
    Ingredients:
    1 1/2 pounds of chicken, without skin and bones, or a couple cans of chicken
    4 teaspoons of lime juice
    1/4 cup of olive oil
    3 cloves of garlic, minced
    4 tablespoons of butter
    1/2 an onion, 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 teaspoons ancho chile powder (or chili powder)
    1 teaspoon of cumin
    1 cup of chicken broth
    2 tablespoons of flour
    1/2 teaspoon of cayenne pepper
    1/2 cup of half and half
    1/3 cup of sour cream
    1/2 cup of cilantro, chopped
    3 cups of grated pepper jack and cheddar
    10 corn tortillas
    Salt and pepper to taste.


    Method:
    1. 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. If using canned chicken, just bring up to med-hot temp.
    2. 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.
    3. Melt the butter in a saucepan on medium, and add the onions, and poblano pepper. Cook for 10 minutes.
    4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
    5. 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.
    6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
    7. Preheat the oven to 350 degrees.
    8. 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).
    9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
    10. 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.
    11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
    12. Repeat the layering, leaving the cheese layer on top.
    13. 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.

    Oddly, we layers ours opposite. Torillas on bottom, then sauce... and the local variation skips MAKING the sauce, and using things like Cream of Mushroom, etc. But the REAL version is much tastier, and much better for you, than the quick/cheating version!

    This is absolutely delicious stuff!

    King Ranch is a historic local ranch that is still in operation... the stuff legends are made of!
    Last edited by cali~jenn; 07-22-2013 at 08:51 AM.

  2. #2
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    Re: TexMex: King Ranch Chicken Casserole




    Mmmmm, my kinda food.

  3. #3
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    Re: TexMex: King Ranch Chicken Casserole




    Printed this one, I gotta try it! Sounds delicious!!!
    What's For Dinner?

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