This is one of our favorite casseroles. It has the most amazing flavor and is not only easy to make (though time consuming), but a meal that everyone will love.
King Ranch Chicken
Sauce:
2 T. butter
2 cloves garlic, peeled and minced
1/4 t. ground red pepper
1/8 t. ground cumin
2 T. flour
3/4 C. chicken broth
1/2 C. cream
2 T. sour cream
1/2 t. salt
1/4 t. black pepper
Filling:
1 T. butter
1 small yellow onion, peeled and chopped
1/2 green bell pepper, cored, seeded and chopped
1/4 C. chopped roasted green chilies
6 oz. mushrooms, cleaned and finely chopped
1/2 C. canned crushed tomatoes
2 T. minced pimiento
Tortillas:
Vegetable oil for frying
8 corn tortillas
Chicken and other layers:
3 C. diced cooked chicken
1 1/2 C. shredded mild cheddar cheese
1/4 C. ripe olives
1/4 C. thinly sliced scallions
Preheat oven to 350 degrees. Coat 11x7x2 baking dish with non-stick cooking spray and set aside.
Sauce: Melt butter in medium heavy skillet over medium heat. Add garlic, red pepper, and cumin and stir-fry 1 min. Blend in flour, add broth and cream, and cook, stirring constantly, until thickened and smooth - about 3 min. Stir in sour cream, salt and black pepper to taste; set aside.
Filling: Melt butter in large, heavy skillet over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, pimiento and cook, stirring often, until vegetables soften and flavors meld - 10 to 15 min.
Tortillas: Pour oil to depth of 1/2" in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften - 5 to 10 seconds. Drain well on paper towels.
To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layer this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, onions, scallions and 1/2 remaining sauce; remaining tortillas, chicken, filling, cheese, olives, scallions and finally, remaining sauce.
Bake uncovered until bubbly - about 30 to 35 min. Serve immediately.
Serves 6.
King Ranch Chicken
Sauce:
2 T. butter
2 cloves garlic, peeled and minced
1/4 t. ground red pepper
1/8 t. ground cumin
2 T. flour
3/4 C. chicken broth
1/2 C. cream
2 T. sour cream
1/2 t. salt
1/4 t. black pepper
Filling:
1 T. butter
1 small yellow onion, peeled and chopped
1/2 green bell pepper, cored, seeded and chopped
1/4 C. chopped roasted green chilies
6 oz. mushrooms, cleaned and finely chopped
1/2 C. canned crushed tomatoes
2 T. minced pimiento
Tortillas:
Vegetable oil for frying
8 corn tortillas
Chicken and other layers:
3 C. diced cooked chicken
1 1/2 C. shredded mild cheddar cheese
1/4 C. ripe olives
1/4 C. thinly sliced scallions
Preheat oven to 350 degrees. Coat 11x7x2 baking dish with non-stick cooking spray and set aside.
Sauce: Melt butter in medium heavy skillet over medium heat. Add garlic, red pepper, and cumin and stir-fry 1 min. Blend in flour, add broth and cream, and cook, stirring constantly, until thickened and smooth - about 3 min. Stir in sour cream, salt and black pepper to taste; set aside.
Filling: Melt butter in large, heavy skillet over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, pimiento and cook, stirring often, until vegetables soften and flavors meld - 10 to 15 min.
Tortillas: Pour oil to depth of 1/2" in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften - 5 to 10 seconds. Drain well on paper towels.
To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layer this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, onions, scallions and 1/2 remaining sauce; remaining tortillas, chicken, filling, cheese, olives, scallions and finally, remaining sauce.
Bake uncovered until bubbly - about 30 to 35 min. Serve immediately.
Serves 6.
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