Recipe: King Ranch Casserole (using chicken, tomatillos, and corn tortillas)

KING RANCH CASSEROLE

1 1/2 pounds skinless, boneless chicken breast halves
2 cups water
1 clove garlic, minced
1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
1/2 teaspoon salt
Dash pepper
1 cup chopped onion
2 tomatillos, husks removed, rinsed and finely chopped; optional
1 clove garlic , minced
2 tablespoons cooking oil
2 jars (4 ounces each) diced pimiento, drained
2 cans (4 1/2 ounce each) diced green chile peppers, drained
2 tablespoons finely chopped, seeded jalape o peppers (about 2 peppers)
12 (6 inch) corn tortillas
Cooking oil
1/4 cup butter or margarine
1/4 cup all-purpose flour
4 teaspoons chili powder
1/4 teaspoon salt
Dash pepper
1 (8 ounce) carton sour cream
2 cups shredded Mozzarella cheese

Rinse chicken. In a large sauce-pan, combine chicken, the 2 cups water, the 1 clove garlic, thyme, bay leaf, 1/2 teaspoon salt and dash pepper. Bring to boiling; reduce heat. Cover and simmer for about 15 minutes or till chicken is tender and no longer pink.

Drain, reserving 2 cups chicken broth. Strain broth through a double thickness of 100% cotton cheesecloth. Chop chicken. Set aside. (Or use 3 cups cubed, cooked chicken and 2 cups canned chicken broth, if you like.)

In a medium saucepan, cook onion, tomatillos, if you like, and garlic in 2 tablespoons oil till vegetables are tender, but not brown. Remove from heat; stir in pimiento, green chili peppers and jalape o peppers. Set aside.

In a medium skillet, cook tortillas, one at a time, in about 1/4 inch of cooking oil till tortillas are crisp, turning once. Drain on paper towels. (Or use 12 packaged tostada shells.)

In another saucepan, melt butter. Stir in flour, chili powder, the 1/4 teaspoon salt and dash pepper. Add the reserved 2 cups chicken broth (or the canned broth) all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more; remove from the heat. Stir in sour cream.

In an ungreased 3-quart rectangular (13 x 9 x 2-inch) baking dish, arrange six of the tortillas, overlapping slightly. Layer with half of the chicken, half of the vegetables, half of the sauce and half of the mozzarella cheese. Repeat layers.

Cover loosely with foil. Bake in a 350 degrees F oven for 35 to 40 minutes or till heated through. Let stand for about 10 minutes before cutting into squares to serve.

Servings: 12
Source: The Gourmet Grocer - Kansas City, Missouri