Today’s Western Recipe comes froma site I love to visit, Homesick Texan. I just like to read about the native foods from expat Lisa, now a wistful New Yorker. It is probably the best casserole for King Ranch I have eaten and believe it or not, I would not change one thing. I take no credit for below, it all belongs to her, so, here it is in her words:
King Ranch Chicken is basically an enchilada casserole, but it’s creamier than most. And yes, most recipes for it call for canned cream soup. This certainly makes preparation simpler, but it can taste just as good without. But before discussing my recipe specifics, let’s take a look at the legend of this dish.
Sadly, the history and origin of King Ranch Chicken is a bit murky. While the name invokes that epic south Texas ranch—so gigantic it covers more ground than the state of Rhode Island—the ranch claims no ownership on this recipe. Some surmise that perhaps it was a ranch-hand that developed the dish, but this has not been proven. Then there are those who say someone tacked on the name “King Ranch” because that ranch is emblematic of the state itself in both its size and its myth. Yet one has to ask why the recipe calls for chicken, when both the ranch and the state are known for its beef.
While the casserole could have been named after the ranch, since nobody has come up with a clear connection to it in regards to this dish, I’ve developed my own theory. Are you familiar with Chicken A La King? It’s a creamy mixture of chicken, mushrooms and bell peppers served on toast. Now let’s take a look at what makes up King Ranch Chicken: chicken (of course!), bell peppers, cream of mushroom soup, with the addition of tomatoes and green chiles (such as a can of Ro-Tel), all layered on corn tortillas. Do you see where I’m headed with this? I believe that someone added ingredients found in traditional Texan dishes—such as the spicy tomatoes and corn tortillas—to their traditional Chicken A La King recipe. In naming this new, Southwestern Chicken A La King they added the word “ranch”—because it conjures up a certain Texan feeling—and did away with the “a la.” And voila! King Ranch Chicken.
But in the end, it doesn’t really matter where the name comes from—it’s how it tastes. This is the quintessential home-cooked meal, a perennial favorite that no matter how sophisticated your palate, you’ll never refuse a heaping plate of the gooey, cheesy, tomato-y delight. It sticks to your bones and makes your tummy warm—plus it travels well and is always a big hit at potlucks.
King Ranch Chicken Casserole
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 -10 oz can of Ro-el tomatoes (or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half-and-half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste
Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
Preheat the oven to 350 degrees.
Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
Repeat the layering, leaving the cheese layer on top.
Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.