King Ranch Chicken
Recipe By: ChefMad
1 recipe bechamel sauce
2 cans Ro-tel tomatoes
about 6-7 green chiles from Hatch -- NM - roasted,
peeled and seeded, then chopped
3 cloves garlic -- minced
salt & black pepper to taste
2 pounds chicken breast -- skinned, boned,
cooked and diced 1/2" (about 2-3 whole breasts)
6 cups shredded Colby Jack cheese
18 corn tortillas
Make the bechamel, add remaining sauce ingredients, then set aside
Preheat oven to 425 F, lightly oil an 11 X 17 casserole dish.
Use about 6 tortillas to line bottom of dish; spread 2 cups of sauce
over tortillas, then 1/3 of the chicken, and 1/3 of the cheese. Make two
more complete layers, ending with cheese on top. Bake for about 30
minutes or until bubbly and heated through. Allow to set for about 10
minutes, then serve in squares like lasagna. I serve this with a simple
mesclun and tomato salad, and my home made green chile vinaigrette.
chefmad
Recipe Notes
Bechamel Sauce
Serves 2 cups
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
salt and white pepper to taste
nutmeg -- to taste
In a medium heavy saucepan, melt butter over low heat. When butter starts
to foam, add the flour all at once, mixing well with a wooden spoon. Cook
over low heat 3 to 4 minutes, stirring constantly to incorporate and cook
flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile,
in a medium saucepan, scald milk (heating it until just below boiling
point). Return saucepan with roux to medium-low heat. Add all of the
scalded milk at once (to avoid the formation of lumps). Simmer, stirring
gently with a wire whisk or wooden spoon. Cook, stirring, over low heat,
15 to 20 minutes, until smooth and thickened. Add salt, white pepper and
nutmeg to taste. Makes about 2 cups.
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