Recipe Background
A glorious reign of flavor is about to begin on your table! The King Ranch Bake, crowned with golden, melty, creamy cheese, proclaims an end to bland dinners! Spicy, tangy, and Tex-Mex-inspired, this emperor of dishes has the savory chicken and the herbaceous, refreshing fragrance of cilantro to back up its claim to the throne. The King Ranch Bake is for bringing your own company of royal knights to the round table (or whatever shaped table you have) and enjoying the prosperity of your kingdom. Huzzah!
A glorious reign of flavor is about to begin on your table! The King Ranch Bake, crowned with golden, melty, creamy cheese, proclaims an end to bland dinners! Spicy, tangy, and Tex-Mex-inspired, this emperor of dishes has the savory chicken and the herbaceous, refreshing fragrance of cilantro to back up its claim to the throne. The King Ranch Bake is for bringing your own company of royal knights to the round table (or whatever shaped table you have) and enjoying the prosperity of your kingdom. Huzzah!
Ingredients
- 6 tablespoons butter
- 1 1/2 cups yellow onion chopped
- 1 cup red bell pepper chopped
- 1 cup poblano peppers chopped
- 1 jalapeño pepper seeded and chopped
- 2 cloves garlic chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies drained
- 1 1/2 cups sour cream
- 2 pounds chicken smoked and coarsely chopped
- 1 cup cilantro leaves chopped and loosely packed
- 2 cups Monterey Jack cheese shredded
- 2 cups sharp cheddar cheese shredded
- 18 (8-inch) soft taco-size corn tortillas
- 1/4 cup canola oil
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, melt the butter.
- Add the onion, the bell pepper, the poblano peppers, and the jalapeño pepper and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Stir the garlic, the chili powder, the cumin, the salt, and the black pepper into the pepper mixture and cook for 1 minute.
- Sprinkle the flour over the vegetable mixture and cook, stirring, until the raw flour smell dissipates, about 1 minute.
- Whisk the broth into the vegetable mixture.
- Increase the heat to high.
- Bring the mixture to a boil, stirring constantly as you do so.
- Boil the mixture until thickened, about 1-2 minutes. Stir occasionally.
- Transfer the skillet from the heat.
- Stir the canned tomatoes and green chiles and the sour cream into the vegetable mixture.
- Stir the chicken and the cilantro together in a large bowl.
- Stir the vegetable mixture into the chicken mixture.
- Combine the Monterey Jack cheese and the cheddar cheese in a small bowl.
- Heat a large cast-iron skillet over high heat.
- Lightly brush the tortillas with the canola oil.
- Cook the tortillas in the hot skillet until lightly browned and crisp on both sides, about 1-2 minutes per side.
- Line the bottom of the prepared baking dish with 6 of the tortillas, overlapping slightly and covering the bottom of the dish.
- Top the tortilla layer with 1/2 of the chicken mixture and 1/3 of the cheese.
- Repeat the layers once.
- Top the bake with the remaining tortillas and the remaining cheese.
- Cover the baking dish with a lightly sprayed piece of aluminum foil.
- Bake for 20 minutes.
- Uncover and bake until bubbly and lightly browned on top, about 10 minutes.
- Let stand for 10 minutes.
- Serve.
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