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Old 25-09-2005, 10:10 AM
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Default 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 saut 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 350F until casserole is heated through and
bubbly.

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


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