King Ranch Chicken
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
52
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter2 cloves
Garlic (peeled and minced)1 tsp
Hot Red Pepper (ground)1 tsp
Ground Cumin2 tbsps
Flour3 cup
Chicken Broth1 cup
Milk2 tbsps
Sour Cream1 tsp
Black Pepper2 tbsps
Pimiento (minced)3 cups
Cooked Chicken (diced)Directions:
1
Preheat oven to 350 degrees
2
Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside
3
Sauce: Melt butter in medium heavy skillet over moderate heat
4
Add garlic, red pepper, and cumin and stir-fry 1 minute
5
Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth - about 3 minutes
6
Stir in sour cream, salt, and black pepper to taste; set aside
7
Filling: Melt butter in large heavy skillet, over moderate heat
8
Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes
9
Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom
10
Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds
11
Drain on paper towels
12
To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce
13
Bake, uncovered, until bubbly- about 30 to 35 minutes
14
Serve at once