A homemade, no soup version of the classic King Ranch Chicken Casserole!
1/2 cup butter
1 yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose or Wondra flour
3 cups chicken stock (use 1/2 cup more if using corn tortillas instead of flour)
1/2 cup heavy cream
4 ounce can diced green chiles
1 ten-ounce can Ro-Tel tomatoes (I used mild)
10–12 flour tortillas (may substitute corn tortillas if desired. Dip them in chicken broth briefly to soften)
1 cooked chicken (poached or roasted), meat shredded
1+ cup shredded Jack cheese
1+ cup shredded cheddar
Melt the butter in a large sauté pan over medium heat. Add the onion, bell pepper and garlic and sauté until soft, 5-10 minutes. Stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in flour, 1/2 cup at a time, and stir until incorporated. Slowly whisk in 3 cups of the stock, about a cup at a time, until smooth. Whisk in cream and stir in chiles and tomatoes.
Preheat the oven to 350. Grease a 9-by-13-inch baking dish with butter. Pour a little of the sauce on the bottom of the casserole. Line the pan with half the tortillas, overlapping, cutting one or two in half or quarters to fill in the corners.
Cover the tortillas with half the sauce. Add half the chicken and sprinkle with half of the cheese. Add a second layer of tortillas, the remaining sauce and chicken, and the rest of the cheese.
Cover the casserole dish with non-stick foil (or spray regular foil with non-stick cooking spray). Bake for about 1 hour or until casserole is hot and cheese is melted. Uncover the dish for the last 15 minutes if you’d like to brown the cheese a bit.