King Ranch Chicken- from scratch
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1⁄2 teaspoon chili powder (homemade, if possible)
- 3 tablespoons all-purpose flour
- 3⁄4 cup chicken stock or 3⁄4 cup broth
- 3⁄4 cup buttermilk
- salt & freshly ground black pepper
- 2 tablespoons butter or 2 tablespoons olive oil
- 1 medium onion, chopped
- 1⁄2 large green bell pepper, chopped
- 1 medium poblano chile, chopped
- 1 cup finely chopped mushroom
- 2 plum tomatoes, peeled,seeded and chopped (or 1/2 C canned tomatoes)
- 2 tablespoons chopped pimiento
- canola oil, for softening tortillas
- 8 corn tortillas
- 3 -4 cups diced cooked chicken (mixture of light and dark meat preferred)
- 1⁄3 cup sliced green olives
- 1⁄3 cup green onion, including tops,chopped
- 2 cups grated longhorn cheese or 2 cups mild cheddar cheese
Directions
- Preheat oven to 350°F.
- Grease a 9x13-inch baking dish or 3-quart casserole.
- A cast iron dutch oven is best.
- Make the Sauce: Melt the butter in a heavy skillet over medium-low heat.
- Add the garlic and chili powder, and sauté for a minute or two.
- Raise the heat to medium.
- Quickly sprinkle in the flour and stir to mix.
- Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to"cook" briefly.
- Gradually add the remaining chicken broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
- Add salt and pepper to taste.
- Sauce may be prepared in advance and refrigerated.
- Make the Filling: Warm a heavy skillet over medium heat, add the butter or olive oil, and sauté the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos until onion is transparent, about 4 or 5 minutes.
- Fold into the mixture the diced chicken, olives and green onions, combining well.
- Remove from heat.
- Assembling the Dish: In a small skillet, heat about about half an inch of canola oil.
- Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
- Cover the bottom of your baking dish with 4 of the softened tortillas.
- Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture Half of the grated cheese Half of the sauce The remaining 4 softened tortillas The remaining chicken/vegetable mixture The remaining grated cheese The remaining sauce Bake for 30 minutes at 350°F until casserole is heated through and bubbly.
- Makes 6 to 8 servings.
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