KING RANCH CHICKEN
3 Teaspoon Butter
2 Large cloves garlic, minced
½ Teaspoon Chili powder
3 Teaspoon All-purpose flour
¾ Cup Chicken stock or broth
¾ Cup Buttermilk
Salt and freshly ground black pepper to taste
2 Teaspoon Butter or olive oil
1 Medium onion, chopped
½ Large green bell pepper, chopped
1 Medium poblano, chopped
1 Cup Finely chopped mushrooms
2 Plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes)
2 Teaspoon Chopped pimientos
Canola oil for softening tortillas
8 Corn tortillas
3 to 4 Cup Cooked, diced chicken
1/3 Cup Sliced green olives
1/3 Cup Green onions, including tops, chopped
2 Cup Grated longhorn or mild cheddar cheese
Preheat oven to 350 F. Grease a 9x13-inch baking dish or 3-quart casserole.
For the Sauce:
Melt the butter in a heavy skillet over medium-low heat. Add the garlic and chili powder, and saute for a minute or two. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to cook briefly.
Gradually add the remaining chicken broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
Add salt and pepper to taste. Sauce may be prepared in advance and refrigerated.
For the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and saute the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimentos until onion is transparent, about 4 or 5 minutes. Fold into the mixture the diced chicken, olives and green onions, combining well. Remove from heat.
3 Teaspoon Butter
2 Large cloves garlic, minced
½ Teaspoon Chili powder
3 Teaspoon All-purpose flour
¾ Cup Chicken stock or broth
¾ Cup Buttermilk
Salt and freshly ground black pepper to taste
2 Teaspoon Butter or olive oil
1 Medium onion, chopped
½ Large green bell pepper, chopped
1 Medium poblano, chopped
1 Cup Finely chopped mushrooms
2 Plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes)
2 Teaspoon Chopped pimientos
Canola oil for softening tortillas
8 Corn tortillas
3 to 4 Cup Cooked, diced chicken
1/3 Cup Sliced green olives
1/3 Cup Green onions, including tops, chopped
2 Cup Grated longhorn or mild cheddar cheese
Preheat oven to 350 F. Grease a 9x13-inch baking dish or 3-quart casserole.
For the Sauce:
Melt the butter in a heavy skillet over medium-low heat. Add the garlic and chili powder, and saute for a minute or two. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to cook briefly.
Gradually add the remaining chicken broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
Add salt and pepper to taste. Sauce may be prepared in advance and refrigerated.
For the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and saute the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimentos until onion is transparent, about 4 or 5 minutes. Fold into the mixture the diced chicken, olives and green onions, combining well. Remove from heat.
(a division of Linda's Corner)
