1 large Poblano Chile, seeds discarded, finely chopped
2 Jalapenos, seeds discarded, finely chopped
2 garlic cloves, minced
3 T All-purpose flour
1 C chicken broth
1 can (14.5 oz) diced tomato, drained
1/4 t salt
1/4 t ground black pepper
3.5 oz baked tortilla chips, crushed
10 oz shredded chicken breast, cooked
2 C shredded pepper jack cheese
Instructions
1. Preheat oven to 350 F. Grease shallow 3-quart baking dish.
Microwave milk on high for 2 minutes or until warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat.
Add onion, red pepper, poblano, and jalapeno. Cook 4 minutes or
until vegetables are just tender, stirring occasionally. Add garlic
and cook 1 minute, stirring.
3. Add flour and cook 1 minute, stirring. Stir in broth, then warm
milk, in a steady stream. Heat to boiling, stirring; cook 3 minutes
or until thickened; stirring constantly. Stir in tomatoes, salt, and
pepper.
4. Spread thin, even layer of sauce on bottom of prepared dish.
Top with half of chips, sauce, chicken, and cheese. Repeat layering
once.
5. Bake 30 minutes or until bubbling.
Originally Submitted
2/23/2014
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