60min 4 ppl
King Ranch Chicken
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 7 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 36g
Carbs 38g
Fats 30g
About this dish
Shredded chicken and corn tortillas are layered with a creamy spiced tomato sauce and Monterey Jack cheese, then baked until bubbling for a Tex-Mex casserole classic.
Allergy Info
Dairy, Gluten, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped1
- Green Bell Pepperfinely chopped1
- Garlic clovesminced2
Meat & Poultry
- Chicken Breasts500 g
Dairy & Eggs
- Unsalted butter40 g
- Monterey Jack cheesegrated250 g
Tins & Jars
- Chicken stock300 ml
- Chopped Tomatoestinned, with green chillies400 g
Dried Goods
- Plain flour30 g
- Corn tortillastorn10
Spices & Seasonings
- Chilli powder1 tsp
- Ground Cumin1 tsp
- Saltto taste
Utensils
- Saucepan
- Large saucepan
- Whisk
- Meat thermometer
- Two forks
- Baking dish
- Chopping board
- Sharp knife
Method
1
Poach the chicken breasts in a saucepan of simmering water for 15 minutes until a meat thermometer reads 74°C, then drain, cool slightly and shred with two forks.
Approx. 18 minutes
2
Melt the butter in a large saucepan over medium heat and cook the onion and green pepper for 6 minutes until softened.
Approx. 7 minutes
3
Add the garlic and flour and cook for 1 minute, then gradually whisk in the chicken stock until smooth.
Approx. 5 minutes
4
Stir in the chopped tomatoes, chilli powder, ground cumin and salt and simmer for 8 minutes until slightly thickened.
Approx. 9 minutes
5
Fold the shredded chicken through the sauce.
Approx. 3 minutes
6
Layer half the torn tortillas in a baking dish, spoon over half the chicken mixture and scatter with a third of the cheese, then repeat with the remaining tortillas and chicken mixture.
Approx. 8 minutes
7
Top with the remaining cheese and bake at 190°C for 25 minutes until bubbling and golden.
Approx. 25 minutes
