King Ranch Chicken Casserole
|-- Sauce --|
|2 tablespoonsUnsalted butter|
|2 clovesGarlic; minced|
|1/4 teaspoonDried red chili; preferable anco or New Mexican|
|2 tablespoonsAll purpose flour|
|3/4 cupUnsalted chicken stock|
|2 tablespoonsSour cream|
|Salt and pepper|
|-- Filling --|
|1 tablespoonUnsalted butter|
|1/2 mediumOnion; chopped|
|1/2 mediumGreen bell pepper; chopped|
|1/4 cupGreen chili; roasted, chopped|
|6 ouncesmushrooms; chopped fine|
|1/2 cupTomatoes; diced - fresh or canned|
|2 tablespoonsPimientos; chopped|
|Oil; for frying|
|8 Corn tortillas|
|3 cupsChicken; cooked, chopped - smoked is especially good|
|1 1/2 cupscheddar; grated|
|1/4 cupGreen onions; sliced|
King Ranch Chicken Casserole Preparation
Preheat the oven to 350 degrees F. Grease a large baking dish.
In a medium skillet, melt the butter. Add the garlic, chile, and cumin, and saute` 1 to 2 minutes. Sprinkle in the flour, and stir. Pour the chicken stock and milk into the skillet slowly, stirring continuously to avoid lumps. Simmer the sauce about 3 minutes, or until it has thickened. Stir in the sour cream, salt, and pepper. reserve the sauce. (It can be made ahead and refrigerated.)
Prepare the filling: Melt the butter in a skillet. add all the filling ingredients, and saute until they are softened and well combined. Reserve the filling.
Heat about 1/2 inch of the oil in a small skillet. With a pair of tongs, dunk the tortillas, a couple at a time, in theoil for a few seconds, just long enough to soften them.
In the baking dish, layer half of the tortillas nad the chicken, a third of the sauce, and one-half each of the filling, cheese, and green onions. Spoon on another third of the sauce, and then repeat the layering with the remaining ingredients, ending with the rest of the sauce. Bake the casserole 30 minutes, until it is heated through and bubbly.
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