This is a TERRIFIC version of the classic King Ranch Chicken. There is a little more work involved in this one, but the finished product speaks for itself.
- 1 1/2 pounds of chicken, without skin and bones
- 1/4 cup of olive oil
- 3 cloves of garlic, minced
- 4 tablespoons of butter
- 1/2 an onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 10oz. can of Ro-Tel tomatoes
- 4 teaspoons ancho chile powder
- 1 teaspoon of cumin
- 1 cup of chicken broth
- 2 tablespoons of flour
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of half and half
- 3 cups of grated pepper jack and cheddar
- 10 corn tortillas
- Salt and pepper to taste.
- Cook the chicken in the olive oil on medium, adding 2 teaspoons of ancho chile powder and salt to taste.
- When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
- Melt the butter in a saucepan on medium, and add the onions, and bell peppers. Cook for 10 minutes.
- Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
- Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
- Uncover the pot and add salt and pepper to taste. Turn off heat.
- Preheat the oven to 350 degrees.
- Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
- Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
- Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
- Repeat the layering, leaving the cheese layer on top.
- Cook uncovered for 30 minutes or until brown and bubbling.
Recipe is courtesy of: This is not mine . . . this is courtesy of The Homesick Texan