I've seen this King Ranch casserole around a lot. Most that I have seen use a cream of something soup. I'm not a huge fan of cream of something soups. I've used them before but now I try to steer clear if I can. I knew when I saw this I would make it.
It turned out great! It was a bit spicier than I thought it would be but it still was awesome and we all loved it.
King Ranch Chicken Recipe
Adapted from Cinnamon Girl Recipes
1 large onion, chopped
1 large red pepper, finely chopped
1 large poblano pepper, finely chopped
1 jalapeno pepper, finely chopped
1 1/2 tbsp. garlic, minced
3 tbsp. flour (I used gluten free)
1 cup chicken broth
2 cups milk
1 can Rotel tomatoes and green chiles
Salt and pepper
1 tsp. chile powder
2 cups crushed tortilla chips (I think I used more)
2 cups shredded chicken, cooked
2 cups (6 oz) colby jack or pepper jack cheese
Heat pan with cooking spray and saute onion, red pepper, poblano and jalapeno. Cook until tender for about 6 - 8 minutes. Add garlic and cook for about 2 minutes.
Whisk in flour and cook for another minute, continue whisking and slowly add broth, then milk. Heat to almost boiling while whisking, then cook for about 3 - 4 minutes or until thickened. Stir in tomatoes, salt, pepper and chile powder. Remove from heat.
Spread thin, even layer on bottom of prepared dish. Top with half the chips, sauce, chicken and cheese, then repeat. Bake 30 minutes or until bubbly. Allow to set for 5 minutes before serving.
One Year Ago...
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This is linked with:
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
What's on the Menu at Dining with Debbie
Best Recipes at These Chicks Cook
Gluten Free Wednesdays at The Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Recipe Linky at It's A Keeper Thursday
Full Plate Thursday at Miz Helen's Country Cottage
Foodie Friday at Designs by Gollum
Tatertots and Jello's Weekend Wrap Up Party
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