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 jalapeƱo 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
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish with cooking spray.
Step 3 –In a large skillet over medium-high heat, melt the butter.
Step 4 –Add the onion, the bell pepper, the poblano peppers, and the jalapeƱo pepper and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
Step 5 –Stir the garlic, the chili powder, the cumin, the salt, and the black pepper into the pepper mixture and cook for 1 minute.
Step 6 –Sprinkle the flour over the vegetable mixture and cook, stirring, until the raw flour smell dissipates, about 1 minute.
Step 7 –Whisk the broth into the vegetable mixture.
Step 8 –Increase the heat to high.
Step 9 –Bring the mixture to a boil, stirring constantly as you do so.
Step 10 –Boil the mixture until thickened, about 1-2 minutes. Stir occasionally.
Step 11 –Transfer the skillet from the heat.
Step 12 –Stir the canned tomatoes and green chiles and the sour cream into the vegetable mixture.
Step 13 –Stir the chicken and the cilantro together in a large bowl.
Step 14 –Stir the vegetable mixture into the chicken mixture.
Step 15 –Combine the Monterey Jack cheese and the cheddar cheese in a small bowl.
Step 16 –Heat a large cast-iron skillet over high heat.
Step 17 –Lightly brush the tortillas with the canola oil.
Step 18 –Cook the tortillas in the hot skillet until lightly browned and crisp on both sides, about 1-2 minutes per side.
Step 19 –Line the bottom of the prepared baking dish with 6 of the tortillas, overlapping slightly and covering the bottom of the dish.
Step 20 –Top the tortilla layer with 1/2 of the chicken mixture and 1/3 of the cheese.
Step 21 –Repeat the layers once.
Step 22 –Top the bake with the remaining tortillas and the remaining cheese.
Step 23 –Cover the baking dish with a lightly sprayed piece of aluminum foil.
Step 24 –Bake for 20 minutes.
Step 25 –Uncover and bake until bubbly and lightly browned on top, about 10 minutes.
Step 26 –Let stand for 10 minutes.
Step 27 –Serve.
