KING RANCH CHICKEN

Ingredients

• 1 1/2 tablespoons olive oil
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 1 small onion, finely chopped
• 1 small jalapeno, chopped
• 2 garlic cloves, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 pinches ground cayenne pepper
• kosher salt and freshly ground black pepper to taste
• 6 6-inch white or yellow corn tortillas, cut into 1-inch segments
• 2 cups cooked chicken, diced or shredded
• 1 can 10 ounces diced tomatoes and Rotel green chiles (drained)
• 1 1/2 cups shredded cheddar jack cheese or any Mexican blend
• 2 tablespoons chopped fresh cilantro

Instructions

Preheat oven to 350 degrees. Add
olive oil to a large skillet over medium heat. Add peppers, onions and jalapenos. Cook for 4-5 minutes; or until vegetables are tender. Reduce heat to low.Add the garlic and cook, stirring constantly, for 1 minute. Transfer the vegetables to a plate and cover to keep warm.
Melt butter in a skillet over medium-low heat. Sprinkle flour over it. Stir everything together and let it cook for 1-2 minutes; beat continuously.Stir in chicken broth, cumin, chili powder, and cayenne pepper. Season with kosher salt and freshly ground black pepper. Reduce heat to simmer and cook until slightly thickened, about 3 minutes.
Add the corn tortillas, cooked chicken and drained tomatoes with green chilies.
Sprinkle with cheese.Bake for 20 minutes; or until the cheese melts. Scatter cooked green peppers, onions, and jalapenos on top. Place in the oven for 2-3 minutes to warm up. Sprinkle with coriander. Serve immediately.

Notes

Cut the vegetables into small pieces and mince the garlic and jalapeño. This ensures that every bite of this skillet recipe is a cornucopia of great flavors.
You can use white or yellow corn tortillas as they both work equally well.
With a little patience and understanding, you too can choose jalapenos that are aromatic but mild. So look for the youngest, softest and greenest peppers everywhere.You should be free of stretch marks. Also remove the veins and cores before chopping. Be sure to wash your hands thoroughly after handling jalapenos to avoid accidentally touching your eye.
cheddar cheese, Pepper Jack cheese, Monterey Jack cheese, and Colby Jack all work well in this recipe.
People with sensitive palates can omit the jalapeno.Or replace it with a small can of green chilies.
This recipe comes together pretty quickly, so plan ahead and have all the ingredients ready.
Can also be assembled and baked in an 8 or 9 inch baking dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, first cool the dish slightly after preparing it.Don’t bake. Cover with two layers of plastic wrap and one layer of aluminum foil. Place in the freezer for up to 2 months. Thaw in the refrigerator overnight.

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