King Ranch Casserole
Summary Not available
- 1 cup chopped onion
- 2 teaspoon minced garlic
- 2 cooking oil
- 4 ounces peppers
- 2 jalapeno pepper
- 12 corn tortillas
- 1/4 cup butter
- 1/4 cup flour
- 2 green chilies
- 4 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 14 ounces chicken broth
- 8 ounces sour cream
- 3 cups cooked chicken
- 2 cups Jack Cheese
Cook onions and garlic in 2 tablespoons of cooking oil until they are tender
Remove from heat and stir in pimiento, chilies, and jalapeno peppers cook until tender, and then set aside
Cook tortillas one at a time, in about 1/4 inch cooking oil in a medium skillet until tortillas are crisp, turning once
Drain on paper towels and set aside
Melt butter in another saucepan
Stir in flour, chili powder, oregano, salt, and pepper
Add the chicken broth all at once
Cook and stir until thickened and bubbly
Cook and stir for 1 minute more; remove from heat
Stir in sour cream
Arrange six of the tortillas, overlapping slightly, in an ungreased 3-quart rectangular baking dish
Top with half of the chicken, and half of the cheese
Add a layer of the onion and peppers mixture
Add another layer of tortillas, the remaining chicken, the remaining cheese, and the remaining peppers
Gently spoon the sauce over the casserole
Cover loosely with foil
Bake in a 350 degree often for 35 to 40 minutes
Let stand for 10 minutes before cutting
Makes 12 servings
No extra notes