King Ranch Casserole

From Cook’s Country

Has Kim tried this? No

12 (6-inch) corn tortillas

1 tbsp unsalted butter

2 medium onions, chopped fine

2 jalapeno chiles, minced

2 tsp ground cumin

2 (10-oz) can Ro-Tel tomatoes

5 tbsp all-purpose flour

1 c heavy cream

3 c low-sodium chicken broth

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch slices

2 tbsp minced fresh cilantro

4 c shredded Cojack cheese

Salt and pepper

2 1/4 c corn chips, crushed

1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 450 degrees. Lay tortillas on two baking sheets, lightly coat with cooking spray, and bake until slightly crisp and browned, about 12 minutes.  Cool slightly, then break into bite-sized pieces. Using potholders, adjust top oven rack to middle position.

2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of liquid has evaporated, about 10 minutes. Stir in flour and cook 1 minute. Add cream and broth, bring to simmer, and cook until thickened, 2 to 3 minutes. Stir in chicken and cook until no longer pink, about 4 minutes. Off heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.

3. Scatter half of tortilla pieces in 13 by 9 inch baking dish set over rimmed baking sheet. Spoon half of filling evenly over tortillas. Scatter remaining tortillas over filling, then top with remaining filling.

4. Bake until filling is bubbling, about 15 minutes. Sprinkle corn chips evenly over top and bake until lightly browned, about 10 minutes. Cool 10 minutes and serve.

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