Cazuela de Pollo King Ranch

Name: Cazuela de Pollo King Ranch
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Ingredients: 3 pechugas de pollo sin hueso y sin piel aproximadamente 2 libras total; 4 tazas caldo de pollo para cocción; 1 cucharadita sal; 4 cucharada mantequilla sin sal; 1 cebolla amarilla picada; 1 pimiento morrón verde picado; 3 dientes ajo picados finamente; 1 lata tomates picados con chiles verdes (Rotel) no escurrir; 1 lata sopa de crema de pollo; 1 lata sopa de crema de champiñón; 1 taza crema ácida; 2 cucharadita chile en polvo; 1 cucharadita comino molido; 0.5 cucharadita pimentón ahumado; 0.5 cucharadita pimienta negra molida fresca; 2 tazas queso cheddar desmenuzado dividido; 1 taza queso Monterey Jack desmenuzado dividido; 3 tallos cebolletas rebanadas finamente; 2 cucharada cilantro fresco picado aproximadamente

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Un clásico de comida reconfortante de Texas muy querido, la Cazuela de Pollo King Ranch combina capas de pollo desmenuzado tierno, tortillas de maíz suaves y una salsa cremosa Tex-Mex rica y ahumada hecha con tomates Rotel, chiles verdes y una mezcla de quesos derretidos. Es abundante, satisfactorio y alimenta a una multitud — perfecto para comidas compartidas, cenas dominicales, o cualquier momento en que necesites un horneado confiable y que agrade a todos.

70 min

cook 45 min

8 servings

Ingredients

Instructions

Place the Chicken Breasts in a Saucepan and cover with Chicken Broth. Add Salt and bring to a gentle boil over medium-high heat. Reduce to a simmer, cover, and cook for 15–18 minutes, until the Chicken Breasts is cooked through and no longer pink in the center (internal temp 165°F). Remove the Chicken Breasts and let it rest for 5 minutes, then shred it with two forks. Reserve the poaching broth.
Preheat your Oven to 350°F. In a large Skillet over medium heat, melt the Butter. Add the diced Yellow Onion and Green Bell Pepper and cook, stirring occasionally, for 5–6 minutes until softened. Add the minced Garlic and cook for 1 minute more until fragrant.
Add the Tomatoes with Green Chiles (with their juices), Cream of Chicken Soup, Cream of Mushroom Soup, and Sour Cream to the Skillet. Stir everything together until fully combined and smooth. Add the Chili Powder, Cumin, Paprika, and Black Pepper. Stir well and taste — adjust seasoning as needed. If the sauce seems very thick, stir in a splash 2–3 tbsp of the reserved chicken broth to loosen it. Remove from heat.
Grease a 9x13-inch Baking Dish with Cooking Spray or a thin layer of Butter. Spread a thin layer of sauce (about 1/2 cup) across the bottom of the dish to prevent sticking.
Arrange half of the torn corn tortilla pieces in an even layer over the sauce, overlapping slightly to cover the bottom. Spread half of the shredded Chicken Breasts over the tortillas, then ladle half of the cream sauce over the Chicken Breasts. Sprinkle with half of the Cheddar Cheese and half of the Monterey Jack Cheese.
Repeat the layers: remaining tortillas, remaining Chicken Breasts, remaining sauce, and finally the remaining Cheddar Cheese and Monterey Jack Cheese on top. The cheese layer on top should be generous and even.
Cover the dish tightly with Aluminum Foil and bake at 350°F for 30 minutes. Then remove the foil and bake for an additional 15 minutes, until the cheese on top is bubbly, golden, and beginning to brown at the edges.
Remove from the Oven and let the casserole rest for 10 minutes before cutting and serving. This helps the layers set so it slices cleanly. Garnish with sliced Green Onions and fresh Cilantro if desired.