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Full Online Book HomeLearning KitchenMexican And Hispanic - King Ranch Casserole "the Original"
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Mexican And Hispanic - King Ranch Casserole "the Original" Post by :jaime_steward Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1762

Click below to download : Mexican And Hispanic - King Ranch Casserole "the Original" (Format : PDF)

Mexican And Hispanic - King Ranch Casserole "the Original"

Yield: 6 Servings

3 tbl. Butter
2 Large cloves garlic, minced
1/2 tsp. Cumin
3 tbl. Flour
3/4 cup Chicken stock or broth
3/4 cup Buttermilk
1/2 tbl. Chili powder
2 tbl. Butter
1 Medium onion, chopped
1/2 Large green bell pepper, chopped
1 (4 oz.) can green chilis, chopped
1 cup Finely chopped mushrooms
2 Plum tomatoes, peeled, seeded and chopped or 1/2 cup canned tomatoes
1/4 cup Picante sauce
Oil for softening tortillas
8 To 12 corn tortillas
3 1/2 cups cooked, diced chicken
2 cups Longhorn or mild cheddar, or mixture of cheddar and Jack

Preheat oven to 350. Grease a 9 x 13 baking dish or 3 qt. casserole.

Make the sauce: Melt butter in heavy skillet over med/low heat. Add the garlic, chili powder and cumin, saute' for a min. or two. Raise heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the broth, stirring to remove lumps and allowing flour to "cook" briefly. Gradually add the remaining broth and the buttermilk, continue stirring till thickened. About 3 or 4 min. Salt and pepper to taste.

Make the filling: Melt butter over med. heat in heavy pan. Saute the onion green pepper, mushrooms, green chilis, tomatoes till onion is transparent, 4 or 5 min. Fold in chicken and picante sauce. Remove from heat.

Assembling the dish: Soften tortillas in oil first. Cover baking dish with 4 of the softened tortillas. Layer the remaining ingredients in following order; 1/2 of the chicken/veg. mixture then 1/2 of the cheese then 1/2 of the sauce, remaining tortillas, remaining chicken mixture, remaining cheese, remaining sauce. Bake for 30 min. till heated through and bubbly
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Mexican And Hispanic - Chicken -  King Ranch Casserole By Mona M Mexican And Hispanic - Chicken - King Ranch Casserole By Mona M

Mexican And Hispanic - Chicken -  King Ranch Casserole By Mona M
2 cups cooked diced chicken 1 can Rotel tomatoes and green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 can chicken broth 1 package soft tortillas, cut in small pieces 1 large onion, chopped 1 cup grated sharp Cheddar cheese Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350 degrees for one hour. SERVES: 8 Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved.

Mexican And Hispanic - Kickin' Chicken Chipotle Mexican And Hispanic - Kickin' Chicken Chipotle

Mexican And Hispanic - Kickin' Chicken Chipotle
6 boneless skinned chicken breasts 6 strips of bacon 2 cups (1 pint) heavy cream 2 chipotle peppers seeded and chopped (canned or fresh) 2 Tbls. butter 1 tsp. cornstarch salt to taste Preheat oven to 350 degrees F. Wrap each chicken with a strip of bacon and saute in butter for one minute per side. Set in a glass, ovenproof pan, and cook in oven for 20 minutes. Remove the chicken from pan and drain off excess grease. Replace chicken in baking pan. In a small mixing bowl, combine cream, chipotle peppers, cornstarch, and salt. Pour mixture over chicken breasts