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King Ranch Chicken

A Tex-Mex casserole consisting of chicken, onion, peppers, and Mexican spices in a bechamel sauce layered with corn tortillas and Monterey Jack cheese.
King Ranch Chicken

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Servings: 6
Total Time: 1 hour 15 minutes
Recipe by: Frankie

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
salt & pepper
1 TBSP peanut oil
1 jalapeno, diced
2 roma tomatoes, chopped
1 large yellow onion, diced
1 green bell pepper, diced
4 TBSP unsalted butter
6 TBSP all-purpose flour
1 TBSP chili powder
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 cups whole milk
1 cup chicken stock
10 corn tortillas (6-inch), torn in quarters
8 ounces Monterey Jack cheese, shredded
1/2 cup freshly chopped cilantro

Directions

1. Preheat the oven to 375°F.

2. Season the chicken generously with salt & pepper. Heat the oil until hot in a dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, about 2 minutes.

3. Add the jalapenos, tomatoes, diced onion, and bell pepper and cook until vegetables are softened, about 5 minutes.

4. Stir in the butter until melted then add the flour, chili powder, garlic powder, cumin, cayenne, and 1/2 tsp salt. Stir to combine and cook while stirring until thoroughly combined.

5. Slowly add the milk and chicken stock while stirring and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until thickened, about 5 minutes. Season sauce with salt & pepper to taste.

6. Line the bottom of a 9x13 baking dish with HALF of the corn tortilla pieces. Spread HALF the chicken sauce evenly on top of the tortillas. Sprinkle HALF the Monterey Jack cheese on top of the sauce. Sprinkle HALF the cilantro on top of the cheese. Lay on the remaining tortillas then the rest of the sauce then the rest of the cheese then sprinkle the top with the remaining cilantro.

7. Bake in the preheated oven, uncovered, until the cheese on top is lightly browned and bubbly, about 20 minutes. Allow to cool 10 minutes before serving.




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