King Ranch Chicken
If you're in a rush, use a large rotisserie chicken in place of smoked chicken. It's hard to mess up this age-old crowd-pleaser.
Ingredients
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6 tablespoons butter
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1 ½ cups chopped yellow onion
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1 cup chopped red bell pepper
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1 cup chopped poblano peppers (about 2 medium peppers)
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1 jalapeño pepper, seeded and chopped
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2 garlic cloves, chopped
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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¼ cup all-purpose flour
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1 ¾ cups reduced-sodium chicken broth
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1 (10-oz.) can diced tomatoes with green chiles, drained
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1 ½ cups sour cream
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2 pounds coarsely chopped smoked chicken (about 5 cups)
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1 cup loosely packed fresh cilantro leaves, chopped
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2 cups (8 oz.) shredded Monterey Jack cheese
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2 cups (8 oz.) shredded sharp Cheddar cheese
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18 (8-inch) soft taco-size corn tortillas
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¼ cup canola oil
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Vegetable cooking spray
Instructions
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Preheat oven to 375°F. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
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Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
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Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
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Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
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Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
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Bake at 375°F for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.
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