King Ranch Chicken Casserole


PRODUCTS USED IN RECIPE

6" White Corn 12 oz.
King Ranch Chicken Casserole

Original Recipe Serves 12

Prep Time 40 min
Cooking Time 40 min

INGREDIENTS

24 each  6" White Corn Tortillas (10620)  
3 1/2 lbs. B/S Chicken Thigh and Breast Meat   
1 1/2 Tbsp. Kosher Salt  
1 1/2 Tbsp. Ancho Chile Powder  
1 tsp.  Cayenne Pepper Sauce  
1 oz. vol. Vegetable Oil  
2 Tbsp. All Purpose Flour   
1 1/2 cups (2 each) Poblanos , thinly sliced , chopped    
1/2 cup (3 each) Jalapenos , minced , seeds removed   
1 1/2 cups Sweet Onions , chopped    
2 Tbsp. Fresh Garlic , minced   
1 cup Red Bell Peppers , chopped   
26 oz. vol. Canned Tomatoes , chopped   
1/2 tsp. Southwest Base (Custom Culinary)   
1/2 tsp. Roasted Chicken Base (Custom Culinary)   
2 each Fresh Limes , juiced    
2 cups Water   
1 cup Heavy Cream   
24 oz. vol. Shredded Pepperjack Cheese   
12 oz. vol. Sour Cream  
4 oz. vol. Fresh Cilantro , chopped    
12 oz. vol. Pre-Fried White Round Tortilla Chips (10808)  
Fresh Cilantro to garnish   

DIRECTIONS

1.) Bring corn tortillas to room temperature. Place in 350-360 fryer and cook approximately 30 seconds on each side. Remove from fryer and drain.

2.) Blend salt, chile powder and cayenne pepper together in small bowl. Coat chicken with spices.

3.) Place oil in heated large deep skillet. Add chicken and brown both sides. Dust veggies with flour and add to chicken.

4.) Continue cooking until onions are translucent and peppers are softened.

5.) Add canned tomatoes, southwest base, roasted chicken base and fresh lime juice.

6.) Stir to dissolve bases. Add water and bring to a simmer.

7.) Continue cooking until chicken begins to fall apart. Add heavy cream and 1 oz. of cilantro.

8.) Bring back to a simmer and continue cooking until sauce is thickened. Shred chicken with fork.

9.) Hold hot for service.

10.) When ready to serve, place 1 corn tortilla in bottom of each round casserole dish.

11.) Ladle 1 cup of chicken casserole over tortilla. Top each with 1 oz. of shredded pepper jack cheese and 1 tsp. of cilantro.

12.) Repeat with remaining tortillas and finish with ½ cup of chicken casserole base, 1 oz. of shredded pepper jack cheese and 1 tsp. of cilantro.

13.) Place in oven to melt cheese.

14.) Remove from oven and garnish with a dollop of sour cream, 1 oz. of crushed tortilla chips and fresh cilantro.

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