King Ranch Chicken
"Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch--it's more likely the creation of a ladies' Junior League--the spicy flavors of chili powder, roasted peppers, and toasted cumin never fail to please...."
INGREDIENTS
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6 tablespoons butter
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1 1/2 cups chopped yellow onion
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1 cup chopped red bell pepper
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1 cup chopped poblano peppers (about 2 medium peppers)
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1 jalapeño pepper, seeded and chopped
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2 garlic cloves, chopped
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup all-purpose flour
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1 3/4 cups reduced-sodium chicken broth
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1 (10-oz.) can diced tomatoes with green chiles, drained
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1 1/2 cups sour cream
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2 pounds coarsely chopped smoked chicken (about 5 cups)
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1 cup loosely packed fresh cilantro leaves, chopped
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2 cups (8 oz.) shredded Monterey Jack cheese
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2 cups (8 oz.) shredded sharp Cheddar cheese
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18 (8-inch) soft taco-size corn tortillas
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1/4 cup canola oil
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Vegetable cooking spray
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