This is a great dish…….a fancy version of the “King Ranch Casserole”  that is quite famous in Texas.  It is always liked by everyone and is  terrific for entertaining.

1   ½ pounds of chicken, without skin and bones

4   teaspoons of lime juice

1/4  cup of olive oil

3   cloves of garlic, minced

4   tablespoons butter

1/2  onion, diced

1   red bell pepper, diced

1   poblano pepper, diced

1   10 oz. can of Ro-tel tomatoes

4    teaspoons ancho chile powder

1    teaspoon   of cumin

1    cup of chicken broth

2    tablespoons of flour

1/2   teaspoon of cayenne pepper

l/2    cup of half & half

1/3   cup of sour cream

1/2   cup of cilantro, chopped

3   cups of grated pepper jack and cheddar or just cheddar

10 corn tortillas

Salt and pepper to taste

*Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste. When chicken is done, shred it with two forks and set aside.

Should yield about 3 cups.

Melt the butter in a saucepan; add the onions, red bell pepper and poblano pepper.  Cook for 10 minutes.  Add the garlic, flour, cumin cayenne pepper and 2 teaspoons of ancho chile powder and cook for 1 minute.  Add the chicken broth, and cook on low until mixture is thickened.  Stir in the half & half and Rotel, cover the pot and simmer for about 10-15 minutes stirring occasionally.

Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and ¼ cup of cilantro.  Add salt and pepper to taste.  Turn off heat.

Preheat oven to 350 degrees.

Heat up the tortillas (you can do this by adding a bit of oil in a skillet and then cooking the tortillas for about 30 seconds).

Ladle 1/2 cup of the sauce onto the bottom of an 11×17 baking pan.  Layer half the tortillas along the bottom of the pan on top of the sauce.  Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.  Repeat the layering, leaving the cheese layer on top.  Cook uncovered for 30 minutes or until brown and bubbling.  Serves 6-12, depending on the portion size.  Goes great with sour cream on top.

You can add sautéed mushrooms to the casserole if you like.

*Sometimes I roast whole chicken breasts with the seasoning,  removing the skin and deboning after cooking.

*I also have roasted whole chicken breasts in the oven with the seasoning and then removed skin and bones)