KING RANCH CHICKEN CASSEROLE
8 servings
To prepare the authentic recipe, substitute two 10¾-ounce cans condensed cream of chicken soup for the flour, chicken stock, and sour cream.
Preheat the oven to 375°F. Lightly grease a 13 × 9-inch baking dish. Have ready:
- 12 corn tortillas
- 2 cups shredded Monterey Jack or Oaxaca cheese (8 ounces)
Melt in a large skillet over medium heat:
- 6 tablespoons unsalted butter
Add and cook, stirring, until softened, 10 to 12 minutes:
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 poblano pepper, finely chopped
- (2 jalapeño peppers, seeded, if desired, and finely chopped)
Stir in and cook for 1 minute:
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- (¼ to ½ teaspoon cayenne pepper, to taste)
Add and cook, stirring, for 2 minutes:
- ⅓ cup all-purpose flour
Gradually stir in:
- 2 cups chicken stock or broth
Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Remove from the heat and stir in:
- 3 to 4 cups cubed or shredded cooked chicken (from 1 ½ to 2 pounds boneless, skinless raw chicken)
- 1 cup sour cream or crema
- Salt and black pepper to taste
Spread a thin layer of chicken sauce on the bottom of the prepared dish and top with 6 of the tortillas. Spread half the remaining chicken sauce over the tortillas, then sprinkle with half the cheese. Top with the remaining 6 tortillas, then the remaining sauce, then the remaining cheese. Bake until browned on top and bubbling, 40 to 45 minutes. Let cool 10 minutes before serving.