Anybody got a good one? I tried a search and got plenty of king, plenty of ranch and plenty of chicken but no king ranch chicken.....

They were diverse before diversity became chic......#chickensmatter

I recommend El Milagro corn tortillas. I used to suggest homemade/restaurant made, but the El Milagros have a really deep corn flavor and I think the thinner size works better.

posted 7:07p, 05/31/2009
1 Roasted or Rotesserie chicken, boned and shredded
About 1 cup of salsa, whatever your favorite. Herdez in the can is what I'd use if I didn't have homemade on hand.

Mix Well

High quality Corn tortillas - Probably about 24

Sauce:

3 Tbls Light olive oil
1 Onion finely diced
1 finely diced serrano
1 chopped garlic cloves
4 Peeled, seeded and diced tomatoes
1 each roasted & peeled and diced poblano pepper & red pepper

Add olive oil to a medium sauce pan and bring up to med-high heat. Sautee onion and serrano until tender. Add in garlic and sautee about a minute more. Add in peppers and tomatoes and cook out most of the moisture. Set Aside.

6 Tbls light olive oil
6 Tbls flour
4 Cups hot chicken broth
1/2 cup cream
1/2 cup jack cheese
1 Tbls chile powder
1 Tbls cumin
salt & pepper

Make a light roux with the olive oil and flour. Begin adding chicken broth about 1/2 cup at a time until well incorporated. Bring to a light boil to thicken the sauce. Add in cream. Season with salt and pepper. Add in chile powder & cumin. Lower heat. Begin whisking in cheese a small handful at a time until melted. Remove from heat. Thin with chicken stock if necessary. Add in tomato/pepper mix from step 1.

Lightly grease a casserole dish. Add in about 1/4 sauce to the bottom and add in a layer of tortillas. Top tortillas with 1/3 of the chicken mixture and top with about a cup of sauce. Repeat with a 2nd & 3rd layer. Top with remaining sauce and a layer of shredded jack and cheddar.

Bake at 375 for about 30-40 minutes until bubbly. Pop on the broiler and let the cheese brown

garnish with tortilla strips

This message has been edited by fido98 edited 5/31/2009 7:11p

Thanks, looks good...... have you tried making the roux with lard? I use it in re frieds and it gives them a decidedly better taste imo.....wondering about substituting it for the olive oil ???

This is one of the only casseroles I like.

Never mad it with lard, but I've used schmalz plenty of times and yes it's better so I imagine lard or duck fat would both be improvements. I'd probably use neutral peanut or avocado if I were writing the recipe today. I lost the original thread with pictures so one of these days I'll update everything

Recommendation on how to do it without flour?
Celiac kid.

My gut instinct would be cassava flour because I've seen GF gumbo recipes using it. Realistically you could just skip the roux, bring the liquids up to a simmer and thicken with a cornstarch slurry.

FIDO*98* said:

---

Never mad it with lard, but I've used schmalz plenty of times and yes it's better so I imagine lard or duck fat would both be improvements. I'd probably use neutral peanut or avocado if I were writing the recipe today. I lost the original thread with pictures so one of these days I'll update everything

---

I wound up using schmaltz also. Last April we did a benefit cook at/for an old Shuetzenverein here in western Comal CO and bbq'd around 500 chicken halves. We trimmed all the fat off of them before cooking and I saved it then rendered it down, put it in jars and froze it. Makes a good base for poultry dishes needing sauces, gravies etc
BTW ....the casserole was very good. Will be even better after overnight in the fridge. I added a small tin of hatch chile peppers to the veggies and a couple of tbs of creme fraiche to the sauce

FIDO*98* said:

---

I recommend El Milagro corn tortillas. I used to suggest homemade/restaurant made, but the El Milagros have a really deep corn flavor and I think the thinner size works better.

posted 7:07p, 05/31/2009
1 Roasted or Rotesserie chicken, boned and shredded
About 1 cup of salsa, whatever your favorite. Herdez in the can is what I'd use if I didn't have homemade on hand.

Mix Well

High quality Corn tortillas - Probably about 24

Sauce:

3 Tbls Light olive oil
1 Onion finely diced
1 finely diced serrano
1 chopped garlic cloves
4 Peeled, seeded and diced tomatoes
1 each roasted & peeled and diced poblano pepper & red pepper

Add olive oil to a medium sauce pan and bring up to med-high heat. Sautee onion and serrano until tender. Add in garlic and sautee about a minute more. Add in peppers and tomatoes and cook out most of the moisture. Set Aside.

6 Tbls light olive oil
6 Tbls flour
4 Cups hot chicken broth
1/2 cup cream
1/2 cup jack cheese
1 Tbls chile powder
1 Tbls cumin
salt & pepper

Make a light roux with the olive oil and flour. Begin adding chicken broth about 1/2 cup at a time until well incorporated. Bring to a light boil to thicken the sauce. Add in cream. Season with salt and pepper. Add in chile powder & cumin. Lower heat. Begin whisking in cheese a small handful at a time until melted. Remove from heat. Thin with chicken stock if necessary. Add in tomato/pepper mix from step 1.

Lightly grease a casserole dish. Add in about 1/4 sauce to the bottom and add in a layer of tortillas. Top tortillas with 1/3 of the chicken mixture and top with about a cup of sauce. Repeat with a 2nd & 3rd layer. Top with remaining sauce and a layer of shredded jack and cheddar.

Bake at 375 for about 30-40 minutes until bubbly. Pop on the broiler and let the cheese brown

garnish with tortilla strips

This message has been edited by fido98 edited 5/31/2009 7:11p

---

This can't be King Ranch Chicken! There's no Rotel or cream of stuff soup involved!*




*FIDO's recipe is nails, and the only one I use.

Thanks