Monday, November 13, 2006

King Ranch Chicken - HOTR Style

King Ranch Chicken - Home on the Range Style

Marinate 3 chicken breasts in lime juice and a tiny pinch of cumin for a few hours, dice and cook in a pan  with a tiny bit of olive oil on the stove until no longer pink in the center, adding more lime juice to keep moist.

In another small pan, saute 1/2 small sweet onion, diced in a bit of bacon fat until it's softened and just starting to turn golden.  Remove from heat. 

If using pre cooked or a deli chicken In a small bowl take 3 cups leftover cold shredded or cubed roast chicken, toss with a tablespoon or two of lime juice to moisten. Let sit at room temperature for a few minutes while you do the rest.

Mix -

1 can (10 3/4 ounces) HOTR Cream of Cluck Soup (on my recipe sidebar or use the store bought kind)
3/4 cup medium heat salsa with jalapeno
3/4 cup sour cream
1 teaspoon Scoville Brothers Singing Smoke Hot sauce (or your favorite medium heat/smokey hot sauce)
tiny pinch of red pepper (about 4 to 5 flakes)
2 and 3/4 teapoons Penzey's Chili 9000 chili powder (this stuff is the best) or two teaspoons chili powder and one teaspoon of cumin
a couple of pinches of oregano
2 cups Rotel tomatoes with green chili, with any liquid drained off

Add cooled chicken and onion to soup mixture.

Tear or cut into 1 inch pieces:
 12 corn tortillas (6-inch)

Measure out:
1 and 1/4 cup shredded Cheddar/Colby Jack cheese

Place half the tortillas in a 2 quart casserole dish that has been sprayed with cooking spray or VERY lightly greased. Stir chicken into soup mixture. Top the tortillas in the casserole with half of the soup/chicken mixture. Sprinkle with 1/4 of the cheese. Repeat layers, sprinkle with remaining cheese. Bake covered at 350F. for 35-40 minutes, until hot and bubbly.

Top with additional sour cream  and a sprinkling of fresh cheese if you like. Serve with veggies and cornbread. Serves six hungry people.

1 comment:

  1. Sounds like fun! I'll have to see what it works out to in grams of carbs/serving since our GP finally didn't hold back and thoroughly chewed me out for slowly and steadily rising fasting glucose + weight over the past few years.


    No more baking fresh bread (two loaves, grinding my own flour as often as time allowed) once a week! 6-grain muffins with dates, toasted pine nuts, molasses and spices?


    Now it has to be 80 - 100 grams of carbs a day, period.

    So, what to do?

    Improvise, adapt, and overcome with as much good humor as possible (though it's been difficult to accept having to filter by daily two pots of coffee - they'll have to pry my Elektra Micro Casa a Leva from my arms with great force)!

    Sometimes it really bites not being forty anymore.


I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. If you comment as unknown and have nothing nice to say you go straight to SPAM.