Jean Anderson included this recipe in “The American Century Cookbook,” her take on the most popular recipes of the 20th century. While Texans claim this rich casserole, its origin is ambiguous, inasmuch as Texas’ monumental King Ranch is known more for its Santa Gertrudis cattle than chicken. Serves 6.
Ingredients
Sauce
2 tablespoons butter
3 cloves garlic, peeled and minced
1/4 teaspoon ground red pepper (preferably ancho)
1/2 teaspoon ground cumin
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
2 tablespoons sour cream
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Filling
1 tablespoon butter
1 small yellow onion, peeled and chopped
1/2 cup medium green bell pepper, cored, seeded and chopped
1/4 cup chopped roasted green chiles
6 ounces mushrooms, wiped clean and finely chopped
1/2 cup can crushed tomatoes
2 tablespoons minced pimento
Tortillas
Vegetable oil for frying
8 corn tortillas
Chicken and other layers
3 cups cooked chicken pulled into shreds
1 cup shredded mild cheddar cheese
1/2 cup grated Monterey Jack cheese
1/4 cup sliced pimento-stuffed olives
1/4 cup sliced scallions, white and green parts
Directions
Preheat oven to 350. Coat an 11-by-7-by-2-inch baking dish with nonstick cooking spray and set aside.
To make sauce, melt butter in a heavy skillet over moderate heat. Add garlic, red pepper and cumin and stir-fry for 1 minute. Blend in flour, add broth and milk and cook, stirring constantly, until thickened and smooth, about 3 minutes. Add sour cream, salt and black pepper to taste. Set aside.
To make filling, melt butter in a large heavy skillet over moderate heat. Add onion, green pepper, green chiles, mushrooms, tomatoes and pimento and cook, stirring often, until vegetables soften and flavors meld, about 10-15 minutes.
To prepare tortillas, pour 1/2 inch oil in a small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Using tongs, dip each tortilla into oil just long enough to soften, 5-10 seconds. Drain on paper towels.
Assemble casserole by arranging half of tortillas on bottom of a prepared baking dish in alternating layers distributed evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheeses, olives, scallions and 1/2 of remaining sauce; remaining tortillas, chicken, filling, cheese, olives, scallions and finally, remaining sauce.
Bake uncovered, until bubbly, about 30-35 minutes. Serve immediately.
Wine ideas: Find a fun, hearty American red to go with this bubbling cheesy chicken casserole. A blend like Cline’s Red Truck has almost as many different grapes in it as this has ingredients, and it costs about $12. – Tara Q. Thomas
