Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch--it's more likely the creation of a ladies' Junior League--the spicy flavors of chili powder, roasted peppers, and toasted cumin never fail to please.
6 tablespoons butter
1 1/2 cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped poblano peppers (about 2 medium peppers)
1 jalapeño pepper, seeded and chopped
2 garlic cloves, 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 reduced-sodium chicken broth
1 (10-oz.) can diced tomatoes with green chiles, drained
1 cup loosely packed fresh cilantro leaves, chopped
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded sharp Cheddar cheese
18 (8-inch) soft taco-size corn tortillas
1/4 cup canola oil
Vegetable cooking spray
How to Make It
Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
Bake at 375° for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
United Tastes of Texas by Jessica Dupuy, copyright 2015, Oxmoor House.
I know other versions of this same dish have mentioned freezing in advance. Not sure if the freezing came before or after cooking. You might want to search for some of the other versions and see what is mentioned. Hope your luncheon turned out well!
This is a great recipe. The only thing i added / changed was i roasted some green chilis and added and i used blue corn tortillas rather than yellow. Has a great flavor with the right amount of spice. Love it!
Wow. This was a great recipe. I halved the recipe and used the rest of the 10 oz can of tomatoes over the 3rd row of tortilla and then added the cheese. I used a small rotisserie chicken. This is definitely a keeper.
I want to prepare this for a luncheon in a couple weeks. Can anyone tell me if this recipe can be prepared the day ahead and cooked the day it is being served? This would make my life a lot easier! Thanks for any help. It sounds wonderful!
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