Ingredients

For the chicken:

2.5-3 lbs boneless, skinless chicken
thighs and/or breasts (or the meat
from 1 precooked rotisserie chicken)
Salt
Pepper
Olive oil
For the cream sauce:
1 stick (1/2 cup) butter
1 large white or yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tsp chile powder
1/2 tsp red pepper flakes
1/2 tsp cumin
1 tsp salt
1 tsp black pepper
1 cup flour
3 1/2 cups chicken stock, divided
1/2 cup cream (I use fat-free greek
yogurt instead)
10 oz can of Rotel tomatoes
4 oz can of green or hatch chiles,
drained
For the casserole
24 corn tortillas
2 cups shredded cheese (I used a mix
of white and yellow cheddars and
Monterrey jack)
Calories per Serving: 340
Calories from Fat: 160
Fat per Serving: 17.5g (27%)
Cholesterol 59mg (20%)
Sodium: 1060mg (44%)
Total Carbohydrates: 27g (9%)
Protein: 19.6g




Directions

1. Cover the chicken with olive oil, salt, and pepper (or your
favorite general seasoning).
2. Divide it into 2-3 foil pouches and bake for 20-25 minutes.
3. Let sit for 5 minutes before shredding.
4. While the chicken is cooking, make the cream sauce and
reduce the oven to 350.
5. Melt the butter in a large sauce pan or pot over medium-high
heat.
6. Cook the onion, bell pepper, and garlic for ~10 minutes, until
softened and there's no standing liquid left.
7. Stir in the chili powder, red pepper, cumin, salt, and black
pepper.
8. Add the flour in 2 batches, stirring until all traces of white
are gone.
9. Add 3 cups of the chicken stock to the pot, 1 cup at a time,
whisking until smooth.
10. Whisk in the cream (or yogurt), and add the Rotel (do not
drain it first) and the peppers.
11. Lightly oil the bottom and a 13x9 baking dish and place the
remaining 1/2 cup chicken stock into a bowl wide enough to
hold the tortillas.
12. Dip the tortillas into the stock (I did stacks of 4 at a time) and
line the bottom of the baking dish so that the tortillas are 2
wide and 4 long.
13. Pour half of the chicken mixture into the baking dish and top
Camerons King Ranch Chicken
Serves 12

with 1/3 of the cheese.
14. Add another layer of dipped-tortillas in the same manner,
lightly pressing on them to level the contents of the pan.
15. Top with the remaining chicken mixture and 1/3 of the
cheese.
16. Add the final layer of dipped-tortillas and press on them to
level out the dish.
17. Spread the reserved cream sauce over the tortillas and top
with the remaining cheese.
18. Bake for 45 minutes, until bubbly and the top of the casserole
is golden brown.
19. Let sit 10-15 minutes to firm up before cutting into 12-
squares and serving