Saturday, October 11, 2008

King Ranch Casserole


I should have snapped a picture BEFORE we dug into dinner tonight. Regardless, the photo doesn't do it justice. I am not a casserole fan. You know, with all that food touching... So, this was not a natural fit in my monthly menus. However, being the amazing wife that I am, I'm always on the lookout for recipes that I think Jason would really really like, in spite of my personal preferences.

This was one. And, it was a hit! Everyone agreed it was very good- even George. That's quite an accomplishment around here!

King Ranch Casserole (from Cook's Country Magazine)
  • 12 (6 inch) corn tortillas
  • 1 tablespoon butter
  • 2 medium onions , chopped fine
  • 2 jalapeno chiles, minced
  • 2 teaspoons ground cumin
  • 2 (10 ounce) cans Ro-Tel tomatoes
  • 5 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 3 cups chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise and cut crosswise into 1/2 inch slices
  • 2 tablespoons minced fresh cilantro
  • 4 cups shredded Colby & Monterey Jack cheese
  • salt & pepper
  • 2 1/4 cups Fritos corn chips, crushed
  1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 450 degrees. Lay tortillas on 2 baking sheets, coat lightly with cooking spray, and bake until slightly crisp (12 minutes). Cool slightly & break into bite sized pieces. Move top oven rack to middle position.
  2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly brown (8 minutes). Add tomatoes and cook until most of the liquid has evaporated (10 minutes). Stir in flour and cook 1 minute. Add cream & broth can cook until thickened (2-3 minutes). Stir in chicken and cook until no longer pink (4 minutes). Off heat, add cilantro and cheese. Stir until cheese is melted. Season with salt & pepper.
  3. Scatter half of tortilla pieces in 13 x 9 baking dish set on rimmed baking sheet. Spoon 1/2 filling over tortillas. Scatter remaining tortillas over filling and top with remaining filling.
  4. Bake until filling is bubbling (15 minutes). Sprinkle Fritos evenly over top and bake until Fritos are lightly browned (10 minutes). Cool casserole 10 minutes. Serve.

3 comments:

Jamie said...

How could you not like something topped with Fritos!

Karen said...

True... It really was the perfect topping!

Cynthia said...

YUM! I like those tpyes of things on cold winter days!