Admin
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: King Ranch Casserole Tue Nov 11, 2008 6:06 pm | |
| King Ranch Casserole 12 (6 inch) corn tortillas1 tbs unsalted butter2 medium onions, finely chopped2 jalapeno chilies, minced2 tsp ground cumin2 (10 oz) cans Ro-Tel tomatoes5 tbsp all purpose flour1 cup heavy cream3 cups low sodium chicken broth1-1/2 lbs boneless, skinless chicken breasts, halved lengthwise and cut crosswise into 1/2 inch slices2 tbsp minced fresh cilantro4 cups Colby-Jack cheeseSalt and pepper2-1/4 cups Fritos, crushed Adjust oven rack to upper-middle and low middle positions and heat oven to 450 degrees Lay tortillas on 2 baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes Cool slightly, and then break into bite-size pieces Using potholders, adjust top oven rack to middle position Heat butter in Dutch oven over medium-high heatCook onions, chilies, and cumin until lightly browned, about 8 minutes Add tomatoes and cook until most of liquid has evaporated about 10 minutes Stir in flour and cook 1 minuteAdd cream and broth, bring to a simmer, and cook until thickened, 2 to 3 minutes Stir in chicken and cook until no longer pink, about 4 minutes Off heat, add cilantro and cheese and stir until cheese is meltedSeason with salt and pepper Scatter half of tortilla pieces in 13x9 baking dish set over rimmed baking sheetSpoon half of filling evenly over tortillas Scatter remaining tortillas over filling, then top with remaining filling Bake until filling is bubbling, about 15 minutesSprinkle Fritos evenly over top and bake until Fritos are lightly browned, about 10 minutes Cool casserole 10 minutes Serves 6 to 8 | |
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