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–+ servings

King Ranch Chicken

Prep 10 minutes
Cook 50 minutes
Total 1 hour
Makes 6 servings

Ingredients

  • 6 tablespoons butter
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 jalapeno, seeded and chopped finely
  • 3 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ¼ - ½ teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • ¼ - 1/2 teaspoon ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • 1 (10-ounces) can diced tomatoes and green chiles, undrained, (such Rotel)
  • 1 4.5-ounce can chopped green chiles, undrained
  • 1 ½ cups sour cream
  • 2 pounds cooked chicken breasts, shredded
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
  • 18 6-inch white corn tortillas
  • 2 tablespoons chopped fresh cilantro

For serving: sliced avocado, diced tomatoes, sour cream (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and lightly coat a 13x9 inch baking dish with cooking spray.
  2. In a large skillet over medium heat melt the butter. Add the onion, red and green bell peppers, and jalapeno; and cook, stirring occasionally, until the vegetables become tender, about 4 minutes. Add the garlic, chili powder, cumin, oregano, cayenne, salt, and black pepper; cook, stirring constantly, for about a minute.
  3. Sprinkle the flour over the vegetable mixture; cook, stirring constantly, for about 1-2 minutes. Stir in the broth and milk and bring to a boil, stirring constantly. Boil, stirring occasionally, until thickened, about 2 minutes. Remove from the heat, and stir in the tomatoes, green chiles, and sour cream. Stir in the chicken and mix to combine.
  4. Combine the cheeses in a bowl. Heat the tortillas in the microwave for about 30 seconds.
  5. Line the bottom of the prepared baking dish with 6 tortillas, overlapping slightly, to cover the bottom of the dish. Top with half of the chicken mixture, one-third of the cheese, and 6 more tortillas. Top with the remaining chicken, one-third of the cheese, and remaining 6 tortillas. Sprinkle with remaining one-third cheese. Cover with lightly greased aluminum foil.
  6. Bake covered for 20 minutes. Uncover and bake until the cheese is lightly browned and melted, 5 to 10 more minutes. Let stand 10 minutes before serving. Sprinkle with the cilantro. Top with the desired toppings.

Nutrition

Calories: 997 kcal, Carbohydrates: 49 g, Protein: 74 g, Fat: 56 g, Saturated Fat: 30 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 15 g, Trans Fat: 0.5 g, Cholesterol: 270 mg, Sodium: 1303 mg, Potassium: 869 mg, Fiber: 7 g, Sugar: 7 g, Vitamin A: 2393 IU, Vitamin C: 31 mg, Calcium: 777 mg, Iron: 4 mg
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