This is my little twist on the King Ranch Casserole. It is loaded with flavor and the textures set this dish apart from the others. As with most of my recipes, you can change it up with different spices or proteins. Let me know what you think about this version and y’all enjoy.
5-6 strips bacon cut into lardons
1 onion diced
1 green pepper diced
2 chicken breasts shredded
2 tablespoons flour
1 cup chicken stock
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon cumin
salt and pepper to taste
1 can diced tomatoes- drained
1 small can diced roasted peppers
1/2 cup sour cream
1 bag tortilla chips
2 cups shredded cheese (I used cheddar and Monterey Jack)
Fry the bacon and discard all but about 2 teaspoons of bacon fat.
Add the onion and bacon to the pan with the 2 teaspoons of bacon fat.
Add the flour to your peppers and onions and stir to combine and cook 1-2 minutes
Add the chicken stock to the pan and mix well to absorb the flour, bring to a boil
Add in the spices and mix to incorporate. Taste for need of salt/pepper.
Add in the tomatoes and peppers and mix into the sauce.
Add in the sour cream and mix well.
Now add in the chicken and bacon and stir to incorporate
Layer the bottom of a prepared 9×13 casserole dish with tortilla chips
Then layer about 1/2 of the chicken mixture over the chips.
Sprinkle about 3/4 cup of cheese over mixture
Add another layer of chips and then the remaining chicken mixture
Top with another layer of cheese and then top with a last layer of chips.
Add remaining cheese over the top.
Bake for 15-20 minutes at 375°F
1 Trackback / Pingback