This is seriously good - I changed it up very little. You all have this recipe in the Homesick Texan cookbook I gave you last Christmas, and although this was lifted from the Homesick Texan website - it is really the same recipe. It is the sauce that makes this sooo good, so don't change anything about it - but of course I did anyway. I used chipotle chili powder instead of ancho. I knew this would make it a lot hotter, so I skipped the cayenne pepper and used more cheddar and less pepper jack cheese. I also forgot to drain the Ro-Tel - but that didn't seem to bother anything, and I made it in a 13 x 9 inch pan - so there could've been more chicken in it.
As soon as I get some ancho chili powder and a deeper lasagne pan, I'm going to double the recipe and remake it, using a pre cooked roast chicken (I am too lazy, I'll just add the lime juice and chili powder) and I won't bother to heat the tortillas, I don't think that will make too much difference ...
1 1/2 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 of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular
diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are
in season, can use two cups of diced fresh tomatoes with 1/4 cup of
diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder (or chili powder)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.
Season the chicken with the lime juice, 2 teaspoons of ancho chile
powder and a dash of salt. In a skillet heated on medium, cook the
chicken in the olive oil on each side for about 10 minutes.
chicken is done (after about 20 minutes), shred it with two forks and
set aside. Taste and see if it needs more salt and pepper. Should yield
about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. 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, a few
minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer
for about 15 minutes, stirring occasionally.
6. Uncover the pot, and
add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro,
and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
Heat up the tortillas (you can do this by adding a bit of oil on an
iron skillet and then cooking the tortillas for about 30 seconds on each
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
Layer half the tortillas along the bottom of the pan (on top of the
sauce). To make sure entire pan is evenly covered, you can rip some of
the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12,
depending on how big a portion you distribute. Goes great with sour
cream and cilantro on top.