Recipes

[tiny 2]

---

@Bhvbum wrote:

---

@deepwaterdotter wrote:

An ex-coworkers recipe for this dish doesn't call for soup:

12 small (I'm guessing 6") corn tortillas

1 tbsp butter

2 cups chopped onions

2 tsp cumin

2 cans Ro-tel tomatoes

5 tbsp flour

1 cup heavy cream

3 cups chicken broth

1 1/2 lbs boneless, skinless chicken breasts

1 lb Co-jack cheese, cubed

2 1/4 cups Fritos, crushed

Halve chicken breasts lengthwise, then cut crosswise into 1/2" slices.

Bake tortillas on 2 greased baking sheets at 450 degrees until browned, about 12 minutes.  Let cool, then break into bite-sized pieces.

Cook onions and cumin in melted butter in big pot until light brown.  Stir in Ro-tel and cook 10 minutes.  Stir in flour for a minute.  Stir in cream and broth.  Bring to a simmer and cook until thickened.  Stir in chicken and cook until no longer pink.  Take off heat and stir in cheese until melted.

Place half of tortilla pieces in 9x13" baking dish set on a baking sheet.  Evenly spread half of filling over tortillas.  Place rest of tortilla pieces over filling.  Spread rest of filling on top. 

Bake in 450 degree oven for 15 minutes.  Sprinkle Fritos over top and bake for 10 more minutes.  Let cool 10 minutes.         

---

Thank you for this version, any recipe with two cans of soup has to be loaded with sodium.  

---

@Bhvbum 

This will be loaded with salt also if you use the Fritos. I think you can find tortillas with less salt.

This recipe is the Cooks Illustrated recipe published years ago with a couple of ingredients left out probably for personal taste preference. Here is the full version. I have not made it but I have found their recipes to be good and dependable.

A little more work intensive than the cream of something soup variations, this is an almost-from-scratch Cook's Illustrated tested and tasted version of probably the most famous casserole in Texas. Notable here is the crisping of the tortillas before building the casserole that keeps them from turning to mush during baking.

King Ranch Casserole

SERVES 12

Ingredients
12 (6 inch) corn tortillas
cooking spray
1 tablespoon butter
2 onions, finely chopped
2 jalapeno chiles, seeded, ribbed and chopped
2 teaspoons ground cumin
2 (10 ounce) cans Ro-Tel tomatoes, not drained (see note)
5 tablespoons all-purpose flour
1 cup heavy cream
3 cups low sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts, halved lengthwise and cut crosswise into 1/2-inch slices
2 tablespoons fresh minced cilantro
1 lb monterey jack cheese, shredded
2 1/4 cups Fritos corn chips, crushed

Directions

1. Preheat oven to 450°F Lightly coat both sides of tortillas with cooking spray. Lay tortillas on 2 baking sheets and bake until crisp and browned, about 12 minutes. Cool slightly then break into bite sized pieces. Set aside.

2. Melt the butter in a large pan oven medium-high heat. Cook the onions, jalapeno chiles and cumin until onions are lightly browned, about 8 minutes. Add the Ro-tel tomatoes and juices and cook until most of the liquid has evaporated, about 10 minutes.

3. Stir in the flour and cook for 1 minute. Add the cream and broth, bring to a simmer and cook until thick, about 2 minutes.

4. Stir in the chicken pieces and cook for another 4 minutes or until chicken is no longer pink.

5. Remove from heat and stir in cilantro and cheese.

6. Scatter half of the tortilla pieces in the bottom of a 13 by 9-inch baking pan. Spoon half the filling evenly over them. Top with remaining tortilla pieces and filling.

7.  Bake until the filling is bubbling, about 15 minutes. Sprinkle evenly with Fritos and bake another 10 minutes or until Fritos are lightly browned. Cool casserole for 10 minutes and serve.

8. Make ahead: Casserole can be assembled and refrigerated up to 1 day ahead, excluding Frito topping. When ready to bake, cover with foil and bake about 30 minutes. Remove foil, top with Fritos and bake another 10 minutes.

9** Cook's note - if you can't find Ro-tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can diced green chilies.

[Sapphiregal]

I make this often. My version has a green bell pepper instead of the poblano and I add a couple of fresh garlic pods instead of the garlic powder.Saute the onion, bell pepper, and garlic in a little butter.

You can use tortilla chips instead of corn tortillas. If you use the tortillas, it is best to dip them in the chicken broth and leave the broth out of the mix. Makes it mushy with the broth, in my opinion.

Also, increase chili powder to 2 tsp and leave out the cayene, unless you really like spicy.