KING RANCH CHICKEN
KING RANCH CHICKEN
6 tablespoons butter
1 small onion, chopped
1 red and 1 green bell peppers chopped
1 jalapeno, chopped
2 tablespoon diced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon slap your mama seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper to taste
1/4 cup all-purpose flour
1 cup chicken broth
1 cup whole milk
1 cup heavy cream
1 can Rotel)
1 cup half sour cream
2 pounds chicken breasts
1 cup Monterey jack
1 cup or 1/half cup Mexican blend
1 packed corn tortillas
2 tablespoons chopped fresh cilantro
In a large skillet over medium heat melt the butter. Add the onion, red and green bell peppers, and jalapeno; and cook, stirring occasionally, until the vegetables become tender, about 4 minutes. Add the the seasoning
cook, stirring constantly, for about a minute.
Sprinkle the flour over the vegetable mixture; cook, stirring constantly, for about 1-2 minutes. Stir in the broth and milk and bring to a boil, stirring constantly. Boil, stirring occasionally, until thickened, about minutes. Remove from the heat, and stir in the tomatoes, green chiles, and sour cream. Stir in the chicken and mix to combine.
Combine the cheeses in a bowl. Heat the tortillas in the microwave for about couple seconds.
Line the bottom of the prepared baking dish with tortillas, overlapping slightly, to cover the bottom of the dish. Top with half of the chicken mixture, one-third of the cheese, and 6 more tortillas. Top with the remaining chicken, one-third of the cheese
In oven 350 15-25 minutes Cool beans enjoy
Chef cerda Cruz
King Ranch Chicken is a beloved Tex-Mex casserole known for its rich combination of flavors and creamy texture. From my experience making this dish, one key to achieving the perfect balance is using fresh ingredients like chopped bell peppers, jalapenos, and onions, which bring a natural sweetness and a mild heat that complements the chicken beautifully. When preparing the cheese sauce, slowly cook the butter, vegetables, and spices including chili powder, ground cumin, and the unique "slap your mama" seasoning, which adds a distinctive Cajun-Texan flair. Be mindful to gradually incorporate the all-purpose flour, chicken broth, and milk, stirring constantly to prevent lumps and ensure a smooth sauce. Rotel tomatoes, with their green chiles, provide a tangy and mildly spicy kick that brightens the dish. To create the casserole layers, using corn tortillas warmed before assembling helps them soften and meld nicely with the creamy chicken mixture. Baking the assembled dish at 350°F for 15-25 minutes allows the cheese to melt perfectly and all the flavors to blend. Fresh chopped cilantro sprinkled on top adds a burst of freshness and color. In my family gatherings, this recipe always brings hearty satisfaction and lots of compliments. Adjusting the jalapeno amount can tailor the spiciness to your preference. Pairing this casserole with a simple green salad or Mexican rice rounds out a comforting, crowd-pleasing meal. Overall, King Ranch Chicken offers a deliciously easy way to enjoy a classic Southern Texas dish packed with layers of textures and bold flavors.
