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King Ranch Chicken




Source of Recipe


Internet


List of Ingredients




Sauce:
1/2 stick unsalted butter
2 tablespoons unbleached flour (all-purpose)
1 to 1 1/2 teaspoons chili powder (I add more!)
1/2 teaspoons cumin (also add a little more)
1/2 cup chicken broth (may need to adjust a little, more not less)
1 cup (or more) half and half

Filling
2 tablespoons unsalted butter
1 medium onion, chopped
1 can chopped green chilis (can use New Mexico fresh or frozen chilis)

8 oz. sliced fresh mushrooms
1 or 2 chopped tomatoes
2 cups (adjust to your liking) chopped chicken, white meat
Chicken Broth
may add green or black olives if you like
Salt to taste, always, no more, no less...

About 12 corn tortillas, torn
1 bunch green onions
Grated Cheddar Cheese (as much as you like!)
Maybe some chopped fresh tomatoes


Recipe



Prepare the sauce, first warming the butter in a saucepan over medium heat. Sprinkle in the flour, chili powder, and cumin and whisk until smooth..do this like a white sauce. Add the half and half and chicken broth, whisking to avoid lumps; simmer the sauce slowly until thickened. Season with salt to taste.

Prepare the filling by warming the butter in a large skillet over med. heat. Stir in the onion, cover skillet, and sweat for about 3 minutes to soften. Uncover and add the green chiles, mushrooms, and tomato. Saute until the veggies are soft; stir in the chicken, 2 tablespoons of broth, olives (black if you want them, maybe green. Do what you want!) Heat it really well, add stock or half and half if you need it. TRANSLATION, saute the veggies in some butter and add to the sauce..not as complicated...just DO IT!

Layer the filling int he dish, top with tortillas, torn, cheddar cheese, and repeat as many times as you want. This is a VERY forgiving recipe...basically, I am saying to make a sauce of the stock, chilies, onions, and add garlic if you want. I do NOT use canned soup anymore as this is MUCH better. You can add cheese, not add cheese, etc and etc....this is so good. I like to make the top of the casserole look great by adding cheddar, green onions chopped, fresh tomatoes on top when I serve it...it's really pretty! This gets you out of using the canned soups, and, believe me, you can't mess it up!

Bake for 25 to 30 minutes (if it is just made, add time if it's cold in the fridge) until bubbly...serve hot with bread, salad and dessert.