King Ranch Chicken Casserole

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Lightly grease a 13 × 9-inch baking dish. Have ready: 12 corn tortillas; 2 cups shredded Monterey Jack or Oaxaca cheese (8 ounces)

2. Step 2.

   Melt in a large skillet over medium heat: 6 tablespoons unsalted butter

3. Step 3.

   Add and cook, stirring, until softened, 10 to 12 minutes: 1 medium onion, finely chopped; 1 red bell pepper, finely chopped; 1 poblano pepper, finely chopped; (2 jalapeño peppers, seeded, if desired, and finely chopped)

4. Step 4.

   Stir in and cook for 1 minute: 3 garlic cloves, minced; 1 tablespoon chili powder; (¼ to ½ teaspoon cayenne pepper, to taste)

5. Step 5.

   Add and cook, stirring, for 2 minutes: ⅓ cup all-purpose flour

6. Step 6.

   Gradually stir in: 2 cups chicken stock or broth

7. Step 7.

   Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Remove from the heat and stir in: 3 to 4 cups cubed or shredded cooked chicken (from 1 ½ to 2 pounds boneless, skinless raw chicken); 1 cup sour cream or crema; Salt and black pepper to taste

8. Step 8.

   Spread a thin layer of chicken sauce on the bottom of the prepared dish and top with 6 of the tortillas. Spread half the remaining chicken sauce over the tortillas, then sprinkle with half the cheese. Top with the remaining 6 tortillas, then the remaining sauce, then the remaining cheese. Bake until browned on top and bubbling, 40 to 45 minutes. Let cool 10 minutes before serving.