Preheat oven to 375°
Melt butter in a large skillet over medium heat. Add onion and next
3 ingredients, cook, stirring occasionally , 8-10 minutes or until
softened and lightly browned. Stir or garlic, chili powder, cumin,
salt and pepper. Cook stirring occasionally, 1 minute
Sprinkle flour over vegetable mixture, cook, stirring constantly,1
minute. Whisk in broth, and increase heat to high. Bring to a boil,
stirring constantly. Boil, stirring occasionally,1-2 minutes until
thickened. Remove from heat. Stir in rotel and sour cream.
Stir chicken into vegetable mixture.
Line bottom of lightly greased lasagna pan with 6 tortillas,
overlapping to cover bottom of dish. Top with half of chicken
mixture and one third of cheese. Repeat layers once. Top with
remaining tortillas and cheese.
Lightly coat a sheet of aluminum foil with cooking spray and cover
baking dish.
Bake for 20 minutes. Uncover and bake another 10 minutes. Let
stand 10 minutes before serving.
Originally Submitted
1/16/2023
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