So. I’ve been wanting to make this for a very long time. But haven’t had an occasion to because we don’t consume much dairy because of allergies/intolerances among family members.
When I learned that my friend needed a meal, this came up top of mind and boom, here it is.
I have enjoyed many a King Ranch Chicken Spaghetti meal…but wanted to put 2 new spins on it…enchiladas with corn tortillas so it would be gluten free…and a version without the cream of soups. Because, well…just because.
So I came up with this…a sour cream based cream sauce. And a layered enchilada casserole.
You should totally make this next time you have a meal to deliver. It will not disappoint!
(Or you could just make it for dinner TONIGHT!)
It goes down like this…
Chop, chop, chop.
1 green pepper, 1 red pepper, 1 small onion. Chopped.
Melt le butter.
Sweat the veggies in the butter. But don’t let them lose too much sweat…as they will cook more in the sauce…
Season. Be generous.
Mix in the flour. Well.
Stir in the chicken broth.
Slowly-ish.
Mix well with the veggies.
It won’t take long for it to thicken up from the butter and flour.
Drop in the sour cream.
Mmmmmmmmm. Sour cream sauce…
But it needs a little kick…
Diced tomatoes and green chilies, undrained.
Kick it up a notch. But it won’t be too spicy for the kids…thanks to the sour cream toning it down some.
If you want a spicier version, add some chopped jalapenos, poblanos or serranos. Or 1/4 cup of green chilies.
Mix away.
Because I love cilantro.
Omit it if you don’t.
Add the cooked, shredded chicken.
With 1 cup of cheese.
Don’t mind me while I just eat spoonful after spoonful straight from the saucepan.
Assembly time.
Layer of corn tortillas. (Flour would work, but I prefer corn.) I used 6 on the bottom of a 9×13 pan.
Half of the chicken mixture.
Layer of corn tortillas.
Other half of the chicken mixture.
Top with….
the rest of the cheese.
Bake.
Devour. I doubt there will be leftovers. I dare you to have leftovers.
I double dare you. No, I double dog dare you!
King Ranch Chicken Enchiladas
Adapted from: King Ranch Chicken Spaghetti
Yield – 6 to 8 servings, 9×13 inch dish
Preparation Time – 20 minutes
Cooking Time – 30 minutes
Ingredients
- 2 chicken breasts, cooked and shredded
- 5 Tbsp butter
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 small white onion, chopped
- 2 tsp ground cumin
- 1 tsp garlic powder
- 5 Tbsp Gluten Free flour
- 1 cup chicken broth
- 8 oz. sour cream
- 10 oz. can diced tomatoes with green chiles
- Small bunch of cilantro leaves, chopped
- 2 cups shredded cheddar cheese, divided
- 12 corn tortillas
- Side dish suggestion: simple side salad
Directions
- Boil the chicken breasts until cooked through (if need be), then let cool before shredding.
- Preheat the oven to 350.
- Prepare the sauce (while the chicken is cooking) by melting the butter in a large saucepan. Once melted, stir in the chopped green bell pepper, red bell pepper and onion. Let cook in the butter for about 3 minutes. Add the seasonings and then the flour. Mix well until flour is pasty but mixed in. Slowly pour in the chicken stock, stirring while pouring to keep the flour from clumping. Over medium heat, let the sauce bubble and thicken.
- Once thickened, stir in the sour cream, diced tomatoes with green chiles and the cilantro. Add the cooked and shredded chicken and 1 cup of the shredded cheese. Bring to bubbling, then turn down on low until ready to assemble the layered enchiladas.
- Add 6 corn tortillas to the bottom of the baking dish. Spoon half of the chicken-sour cream sauce over the tortillas. Add another layer of 6 tortillas and then spoon the remaining sauce on top. Add the other cup of shredded cheese on top.
- Bake at 350 for 25-30 minutes, or until cheese has melted on top. Serve King Ranch Chicken Enchiladas with side salad.
This recipe is featured on Meal Plan Monday #152.
Amy Braden says
This looks delicious, but it is NOT gluten free!
Angel says
On the list of ingredients it says Gluten free flour. Did you read the whole article?
nancy lewis says
with 5 T of flour this is not gluen free! any suggestions on how to make it gluten free? also can this be frozen? if it can, could you give freezing directions. thanks!
Angel says
On the list it says Gluten free flour
Marcie says
Try arrowroot or cornstarch instead of the flour.
Audrey says
Do you freeze after cooking?
Diane says
I was also going to comment about the flour. In the e-mail recipe, the “gluten free” part has been left off. You could also use mesa or corn starch if you don’t like GF flour.
Twila M Strong says
I triple dog dare you!! lol
Daryle Hise says
Try using cornstarch or potato starch instead of the flour.
Kristyn says
I’m really confused about something…. for all of you whining about the fact that the words “gluten free” may or may not appear in the email version… why freak out? JUST SUB IN GLUTEN FREE FLOUR…. Just saying.
Michelle says
Just made this with cornstarch subbed in for the gf-flour. The BOMB!!! OMG we stuffed our faces and there definitly was NOT leftovers. Thanks!!!
Carolyn says
Do you freeze before or after cooking? Thanks.
LL says
SO GOOD!
Carlee says
These look absolutely delicious! I wish I had some now!