King Ranch Chicken- from scratch

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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