SWS: King Ranch Chicken
Source of Recipe
"Good Housekeeping Magazine", 1/11
2 cups low-fat milk (1%)
2 tablespoons vegetable oil
1 small onion -- finely chopped
-- (4 to 6 ounces)
1 large red pepper -- finely chopped
-- (8 to 10 ounces)
1 large poblano chile -- seeds discarded,
-- finely chopped*
1 jalapeno chile -- seeds discarded,
-- finely chopped*
2 garlic cloves -- crushed with
-- garlic press
3 tablespoons all-purpose flour
1 cup lower-sodium chicken broth
1 can diced tomatoes -- drained
-- (14.5 ounces)
salt
pepper
3 1/2 ounces baked tortilla chips -- crushed about
-- (1 1/4 cups)
2 cups chicken breast meat -- cooked and
-- shredded
4 ounces pepper Jack cheese -- shredded
-- (about 2 cups)
or
4 ounces Monterey Jack cheese -- shredded
-- (about 2 cups)
1 green onion -- thinly sliced,
-- (for garnish)
*Judi's note: Wear rubber gloves while working with chiles. The chiles contain oils that will burn your skin if you are not careful. Whatever you do, DO NOT rub your eyes while preparing chiles.
Preheat oven to 350 degrees F. Grease shallow 3-quart baking dish. Microwave milk on high 2 minutes or until warm.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion, red pepper, and poblano and jalapeno chiles. Cook 4 minutes or until vegetables are just tender, stirring occasionally. Add garlic and cook 1 minute, stirring.
Add flour and cook 1 minute, stirring. Continue stirring and add broth, then milk, in steady stream. Heat to boiling while stirring, then cook 3 minutes or until thickened, stirring constantly. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Spread thin, even layer of sauce on bottom of prepared dish. Top with half of chips, sauce, chicken, and cheese. Repeat layering once.
Bake 30 minutes or until bubbling. Garnish with green onions.
Makes 6 servings
Categories: Casseroles, Cheese, Southwest,
Recipe typed for you by Judi Mae Phelps.
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