King Ranch Chicken

Name: King Ranch Chicken
Ingredients: 6 tablespoons butter; 1 1/2 cups chopped yellow onion; 1 cup chopped red bell pepper; 1 cup chopped poblano peppers (about 2 medium peppers); 1 jalapeno pepper, seeded and chopped; 2 garlic cloves, chopped; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour; 1 3/4 cups reduced-sodium chicken broth; 1 (10-oz.) can diced tomatoes with green chiles, drained; 1 1/2 cups sour cream; 2 pounds coarsely chopped smoked chicken (about 5 cups); 1 cup loosely packed fresh cilantro leaves, chopped; 2 cups (8 oz.) shredded Monterey Jack cheese; 2 cups (8 oz.) shredded sharp Cheddar cheese; 18 (8-inch) soft taco-size corn tortillas; 1/4 cup canola oil; Vegetable cooking spray

21 ingredients

7 steps

Ingredients

6 tablespoons butter
1 1/2 cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped poblano peppers (about 2 medium peppers)
1 jalapeno pepper, seeded and chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 3/4 cups reduced-sodium chicken broth
1 (10-oz.) can diced tomatoes with green chiles, drained
1 1/2 cups sour cream
2 pounds coarsely chopped smoked chicken (about 5 cups)
1 cup loosely packed fresh cilantro leaves, chopped
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded sharp Cheddar cheese
18 (8-inch) soft taco-size corn tortillas
1/4 cup canola oil
Vegetable cooking spray

Directions

1

Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
2

Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
3

Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
4

Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
5

Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
6

Bake at 375° for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.
7

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.