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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
For the chicken:
2 lbs. boneless, skinless chicken breasts
1 lime, juiced
2 tsp. ancho chile powder
salt
1 Tbsp. vegetable/canola oil
For the casserole:
4 Tbsp. butter
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
4 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. cayenne
2 tsp. ancho chili powder
2 Tbsp. flour
1 cup chicken broth
1/2 cup half and half
1 (10 oz.) can diced tomatoes with green chiles (Ro-Tel), drained
1/2 cup sour cream
1 lime, juiced
1/2 cup chopped cilantro, divided, if desired
10-12 corn tortillas
1 Tbsp. canola oil or cooking spray
5 oz. cheddar cheese, shredded
5 oz. pepper Jack cheese, shredded
To make the chicken: Rub the chicken with the lime juice, chili powder, and salt to taste. Heat the oil in a large skillet and cook the chicken until done, about 8-12 minutes, depending on thickness of breasts. Allow to rest for a few minutes, and then cut into bite-sized pieces.
To make the casserole: Preheat the oven to 350 and grease a large baking dish.
Melt the butter in a saucepan over medium heat. Add the onions, bell pepper, and poblano; cook, stirring occasionally, for about 5 minutes. Stir in the garlic, cumin, cayenne, ancho chili powder, and flour; cook 1 minute. Add the chicken broth and cook, stirring occasionally, until mixture has thickened. Add in the half and half and canned tomatoes. Cover the pan, reduce heat to low and simmer for 15 minutes, stirring occasionally. Add in the sour cream, lime juice, and 1/4 cup cilantro, if using. Season to taste with salt and pepper and remove from heat.
Combine the cheddar and pepper Jack cheese into a bowl.
Warm the tortillas by heating them directly over a gas flame, cooking them in a skillet with the hot canola oil, or stacking them on a baking sheet in piles of 2-3 with cooking spray between each one, until pliable.
Ladle 1/2 cup of the sauce onto the bottom of the baking dish. Layer half the tortillas (cut tortillas if necessary so that the surface is covered). Add half the chicken, half the remaining sauce, the remaining 1/4 cup cilantro (if using), and half of the shredded cheese (about 1.25 cups). Repeat the layering, ending with a layer of cheese. Cook uncovered for 30 minutes or until browned and bubbling.
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Fancy-Pants King Ranch Casserole
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
For the chicken:
2 lbs. boneless, skinless chicken breasts
1 lime, juiced
2 tsp. ancho chile powder
salt
1 Tbsp. vegetable/canola oil
For the casserole:
4 Tbsp. butter
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
4 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. cayenne
2 tsp. ancho chili powder
2 Tbsp. flour
1 cup chicken broth
1/2 cup half and half
1 (10 oz.) can diced tomatoes with green chiles (Ro-Tel), drained
1/2 cup sour cream
1 lime, juiced
1/2 cup chopped cilantro, divided, if desired
10-12 corn tortillas
1 Tbsp. canola oil or cooking spray
5 oz. cheddar cheese, shredded
5 oz. pepper Jack cheese, shredded
To make the chicken: Rub the chicken with the lime juice, chili powder, and salt to taste. Heat the oil in a large skillet and cook the chicken until done, about 8-12 minutes, depending on thickness of breasts. Allow to rest for a few minutes, and then cut into bite-sized pieces.
To make the casserole: Preheat the oven to 350 and grease a large baking dish.
Melt the butter in a saucepan over medium heat. Add the onions, bell pepper, and poblano; cook, stirring occasionally, for about 5 minutes. Stir in the garlic, cumin, cayenne, ancho chili powder, and flour; cook 1 minute. Add the chicken broth and cook, stirring occasionally, until mixture has thickened. Add in the half and half and canned tomatoes. Cover the pan, reduce heat to low and simmer for 15 minutes, stirring occasionally. Add in the sour cream, lime juice, and 1/4 cup cilantro, if using. Season to taste with salt and pepper and remove from heat.
Combine the cheddar and pepper Jack cheese into a bowl.
Warm the tortillas by heating them directly over a gas flame, cooking them in a skillet with the hot canola oil, or stacking them on a baking sheet in piles of 2-3 with cooking spray between each one, until pliable.
Ladle 1/2 cup of the sauce onto the bottom of the baking dish. Layer half the tortillas (cut tortillas if necessary so that the surface is covered). Add half the chicken, half the remaining sauce, the remaining 1/4 cup cilantro (if using), and half of the shredded cheese (about 1.25 cups). Repeat the layering, ending with a layer of cheese. Cook uncovered for 30 minutes or until browned and bubbling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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