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King Ranch Chicken

Serves 6

3 Tbsp. butter
2 large cloves garlic, minced
½ tsp. chili powder
3 Tbsp. flour
¾ cup chicken broth
¾ cup buttermilk
salt & pepper, to taste
2 Tbsp. olive oil
1 medium onion, chopped
½ large green bell pepper, chopped
10 oz. can Ro-Tel tomatoes & chilies
1 cup finely chopped mushrooms
2 Tbsp. chopped pimientos
3-4 cups cooked, diced chicken (light or dark meat)
1/3 cup sliced green olives
1/3 cup green onions, chopped
8 corn tortillas
2 cups grated cheddar cheese

Preheat oven to 350 degrees F.  Grease a 9 x 13 baking dish or a 3-quart casserole.

Melt butter over medium-low heat.  Add garlic and chili powder, sauté for a few minutes.  Raise the heat to medium.  Quickly sprinkle in the flour and stir.  Add ½ of the chicken broth, stirring constantly to remove lumps.  Gradually add the rest of the chicken broth and the buttermilk and stir until sauce is thick, 3 to 4 minutes.  Add salt and pepper to taste.  Sauce may be prepared in advance and refrigerated.

Melt olive oil over medium heat.  Sauté the chopped onion, green pepper, Ro-Tel tomatoes and chilies, mushrooms and pimientos until onion is transparent, about 4 to 5 minutes.  Fold in the chicken, olives and green onions.  Remove from heat.

Place the tortillas in the filling mixture one at a time until softened (few seconds).  Cover the bottom of the serving dish with 4 of the softened tortillas.  Layer the remaining ingredients in the following order:

  1. ½ chicken/vegetable mixture
  2. ½ grated cheese
  3. ½ sauce
  4. remaining 4 softened tortillas
  5. rest of chicken/vegetable mixture
  6. rest of grated cheese
  7. rest of sauce

Bake 30 minutes at 350 degrees F until casserole is heated through and bubbly.

© 2006 Texas Cooking Online, Inc.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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