King Ranch Chicken Casserole

New neighbors moved onto Georgian Drive yesterday. Walt and I peered out the window, watching and waiting for any signs of strange behavior (we may or may not have seen The ‘Burbs too many times), but all I saw was a steady stream of Pampers. Nothing too out of the ordinary.

So in my good Southern nature, I figured a housewarming casserole was in order. And not just a throw-in-some-cans-of-cream-of-something kind of casserole, but a my-name-is-Dixie-Caviar-and-I’m-a-kitchen-goddess kind of casserole. 

But then the unthinkable happened. Our DIRECT TV went out in the middle of the — GASP — Braves game. And it was all because of themmmmm. I won’t elaborate, but something about shared wires getting mixed (blah blah blah). All I know is the screen was blank, and Walter was. not. happy. I’m not quite sure how they had anything to do with it, but who am I to question Walt’s television authority.

So today, as I was whisking and stirring and tasting, I made a decision. No King Ranch Casserole for them. They would be banished to a plate of chocolate chip cookies. Take that, new neighbors. Now you know who you’re messing with! 

P.S. — In all honestly, I had every intention of sharing this with the newbies. But it just looked (and tasted) too good to give away. I know, I know. I’m a bad person. I’ll repent later. But right now I’m too busy gobbling it all up.

P.S.S. — I really hope the neighbors don’t read this blog. 

King Ranch Chicken Casserole

Source: Adapted from Homesick Texan

FOR THE CHICKEN:
1 whole chicken, roasted and shredded (I used store-bought rotisserie)
2 teaspoons lime juice

2 teaspoons chili poweder, or more to taste
1/4 cup olive oil

Salt, to taste

FOR SAUCE:
4 tablespoons butter

3 cloves of garlic, minced

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced
1 poblano pepper, diced

2 tablespoons flour

2 teaspoons chili powder
1/2 teaspoon of cayenne pepper
(or red pepper flakes)
2 teaspoons cumin, or more to taste
1 cup chicken broth

1/2 cup half and half

1 (10 ounce) can of Ro-Tel tomatoes
1/3 cup of sour cream

2 teaspoons lime juice

1/4 cup of cilantro, chopped


TO ASSEMBLE:
3 cups grated pepper jack and cheddar
cheese
10 corn tortillas

Salt and pepper, to taste



Heat olive oil in a dutch oven over medium heat and stir in the chicken. Add lime juice, chili powder, and salt, to taste
(should yield about 3 cups of chicken). Remove chicken from pot once heated through and set aside.

Melt the butter in the same dutch oven over medium heat. Add onions, bell peppers, and poblano pepper and saute for 10 minutes until softened.
Add the garlic, flour, cumin, cayenne pepper and chili powder, and cook for 1 minute.
Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel tomatoes and cover the pot. Simmer for about 15 minutes, stirring occasionally.

Uncover the pot and turn off heat. Add the sour cream, 2 teaspoons of lime juice, and cilantro. Season with salt and pepper to taste. 

Preheat the oven to 350 degrees.


Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken mixture, half of the remaining sauce,  and 1 1/2 cups of grated cheese.
Repeat the layering, leaving the cheese layer on top.


Cook uncovered for 35 minutes or until brown and bubbling. Serve with sour cream and cilantro. YIELDS: 6 – 8 servings

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Tagged as: Casserole, King Ranch Chicken, Mexican Lasagna, Southern