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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Sauce:
3 tbsp butter
2 large cloves garlic, minced
1 tsp ground cumin
1 tsp fresh chili powder
3 tbsp flour
3/4 cup chicken stock or broth
3/4 cup buttermilk
Salt and freshly ground black pepper to taste
Filling:
2 tbsp olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 medium poblano pepper, chopped
2 plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes, drained)
1/4 cup diced green chiles
3 to 4 cups cooked, coarsely shredded chicken (white and dark meat)
1/3 cup green onions, including tops, chopped
Canola oil for softening tortillas
8 corn tortillas
2 cup grated Longhorn or Monterey Jack cheese
Preheat oven to 350. Grease a 13x9-inch baking dish or 3-quart casserole.
Make the sauce by melting the butter in a heavy skillet over medium-low heat. Add the garlic, cumin and chili powder, and saute for a minute or two. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to taste.
Make the filling by warming a heavy skillet over medium heat, then adding the olive oil. Saute the chopped onion, green pepper, poblano, chilies and tomatoes until onion is transparent, about 4 or 5 minutes. Fold into the mixture the shredded chicken and green onions, combining well. Remove from heat.
In a small skillet, heat about half an inch of canola oil. 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 the baking dish with 4 of the softened tortillas. Layer the remaining ingredients in the following order:
Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce
Bake for 30 minutes at 350 until casserole is heated through and bubbly. Serves 6 to 8.
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KING RANCH CHICKEN
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Sauce:
3 tbsp butter
2 large cloves garlic, minced
1 tsp ground cumin
1 tsp fresh chili powder
3 tbsp flour
3/4 cup chicken stock or broth
3/4 cup buttermilk
Salt and freshly ground black pepper to taste
Filling:
2 tbsp olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 medium poblano pepper, chopped
2 plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes, drained)
1/4 cup diced green chiles
3 to 4 cups cooked, coarsely shredded chicken (white and dark meat)
1/3 cup green onions, including tops, chopped
Canola oil for softening tortillas
8 corn tortillas
2 cup grated Longhorn or Monterey Jack cheese
Preheat oven to 350. Grease a 13x9-inch baking dish or 3-quart casserole.
Make the sauce by melting the butter in a heavy skillet over medium-low heat. Add the garlic, cumin and chili powder, and saute for a minute or two. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to taste.
Make the filling by warming a heavy skillet over medium heat, then adding the olive oil. Saute the chopped onion, green pepper, poblano, chilies and tomatoes until onion is transparent, about 4 or 5 minutes. Fold into the mixture the shredded chicken and green onions, combining well. Remove from heat.
In a small skillet, heat about half an inch of canola oil. 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 the baking dish with 4 of the softened tortillas. Layer the remaining ingredients in the following order:
Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce
Bake for 30 minutes at 350 until casserole is heated through and bubbly. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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