King Ranch Chicken

Ingredients

• 6 Tbsp butter
• 1/2 chopped yellow onion
• 3 garlic cloves, minced
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 tsp kosher salt
• freshly ground black pepper to taste
• ¼ cup flour
• 1 (14.5 oz) can chicken broth
• 1 (4 oz) can diced green chilies
• 1 (10 oz) can diced tomatoes, drained
• 1 ½ cups light sour cream
• 3 cups cooked diced chicken
• 5 cups shredded cheese
• 21 corn tortillas, cut into halves

Instructions

1. Preheat oven to 375. Lightly spray a 9×13 baking dish with cooking spray and set aside.
2. In a large skillet over medium heat, melt butter. Add in the onion and sauté 10 minutes or until softened. Add in the garlic, chili powder, cumin, salt, and pepper. Cook 1 minute.
3. Sprinkle flour over the onion mixture, stirring constantly, about 1 minute. Whisk in broth and bring to a boil, stirring constantly. Boil for 2 minutes or until thickened then remove from heat.
4. Add green chilies, diced tomatoes, and sour cream and stir to combine. Add chicken and mix together.
5. Place a single layer of 1/3 of the tortilla halves (slightly overlapping) to the bottom of prepared baking dish. Top with 1/3 of chicken mixture. Sprinkle with 1/3 of the cheeses. Repeat layers 2 more times.
6. Cover with oil and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until lightly browned. Let stand 10 minutes before serving.