Tonight, before my run-in with the yellowjackets, I turned last night’s stewing chicken into tonight’s very good King Ranch Chicken.
| 2 pounds skinned and boned chicken meat | ¼ cup reserved chicken stock | ||||
| 1 cup chopped onion | 15 red corn tortillas (or regular corn tortillas if you can’t get them) | ||||
| 1 chopped bell pepper, or 8 oz chopped green chiles |
1 pound grated Cheddar | ||||
| ½ cup oil | ¾ cup picante sauce (I used a boutique-label roasted-garlic salsa picante) | ||||
| 1 can cream of chicken soup | Sour cream, for garnish | 1 can cream of mushroom soup | Cilantro for garnish | ||
| 2 teaspoons chili powder |
Chop the chicken. Sauté the chopped onions and peppers until the onions are translucent and the peppers are softened. Combine the soups, chili powder, sautéed onions and peppers and chicken. Add the quarter cup of chicken broth to moisten.
Slice the tortillas into strips with a heavy scissors or shears. Place about a third of the tortilla strips on the bottom of the casserole. Cover the tortilla strips with half of the chicken mixture, then layer a third of the grated cheese over the chicken. Repeat the layers: a third of the tortillas, rest of the chicken mixture, a third of the cheese. Top with the remaining tortilla strips, picante sauce and the remaining cheese.
Bake for 30 minutes at 350° F. and garnish with sour cream and cilantro. Serve with refried beans and flour tortillas.
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