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Edoc 25-09-2005 10:10 AM

King Ranch Chicken
 
King Ranch Chicken (no condensed soup)

Don't be alarmed by the list of ingredients, this classic Tex-Mex
casserole can be made in advance and freezes very well. You can also
make the sauce a day ahead and refrigerate until ready to assemble
entire dish the next day.

For the Sauce:
3 Tablespoons butter
3 cloves garlic, minced
1/2 teaspoon chili powder
3 Tablespoons all-purpose flour
3/4 cup chicken stock or broth
3/4 cup buttermilk
Kosher salt and freshly ground black pepper to taste

For the Filling:
2 tablespoons olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 poblano pepper, chopped
1 cup chopped mushrooms
1/2 cup canned tomatoes
4 cups cooked, diced chicken
1/3 cup green onions, chopped

Canola oil
8 corn tortillas
2 cups grated mild cheddar cheese

Preheat oven to 350F. Grease a 9x13-inch baking dish or 3-quart
casserole.

Make the sauce by melting butter in a heavy skillet over medium-low
heat. Add garlic and chili powder, and sauté briefly, about a minute.
Raise heat to medium and immediately sprinkle flour over garlic and
stir. Carefully pour in about 1/4 cup of the chicken broth, stirring
constantly for a minute or two to remove lumps. Gradually add the
remaining broth, then the buttermilk, and continue stirring until sauce
has thickened, 3 or 4 minutes. Add salt and pepper to taste.

Make the filling by heating olive oil in a heavy skillet over medium
heat. Add onion, green and red bell peppers, poblano, mushrooms and
tomatoes. Cook until onion is transparent, about 4 or 5 minutes. Remove
from heat and fold in diced chicken and green onions.

Assemble casserole by heating a half inch of canola oil in a small
skillet. Using tongs, dip the tortillas in the hot oil one at a time,
for just a few seconds, so that they are softened. Cover the bottom of
your baking dish with 4 of the softened tortillas. Cover tortillas with
half the chicken mixture, then half of the grated Cheddar, then half
the sauce. Repeat layers.

Bake for 30 minutes at 350°F until casserole is heated through and
bubbly.

Source:
http://www.wineskinny.com/recipes/poultry_king-ranch-chicken.htm


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