Monday, November 13, 2006

King Ranch Chicken - HOTR Style


King Ranch Chicken - Home on the Range Style

Marinate 3 large 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)
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.

    (sob)

    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?

    (sigh)

    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.

    ReplyDelete

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