INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9x13-inch baking dish or 3-quart casserole.
Make the Sauce:
Melt the butter in a heavy skillet over medium-low heat. Add the garlic and
chili powder, and sauté for a minute or two. Raise the heat to medium.
Quickly sprinkle in the flour and stir to mix. Pour in a small amount of
the chicken broth, stirring constantly to remove lumps and allowing the
flour to "cook" briefly. Gradually add the remaining chicken broth, add the
buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
Add salt and pepper to taste. Sauce may be prepared in advance and
refrigerated.
Make the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and
sauté the chopped onion, green pepper, poblano, mushrooms, tomatoes and
pimientos until onion is transparent, about 4 or 5 minutes. Fold into the
mixture the diced chicken, olives and green onions, combining well. Remove
from heat.
Assembling the Dish:
In a small skillet, heat about about half an inch of canola oil. Using
tongs, dip the tortillas in the hot oil one at a time, for just a few
seconds, so that they are softened. Cover the bottom of your baking dish
with 4 of the softened tortillas. Layer the remaining ingredients in the
following order:
Half of the chicken/vegetable mixture Half of the grated cheese Half of the
sauce The remaining 4 softened tortillas The remaining chicken/vegetable
mixture The remaining grated cheese The remaining sauce
Bake for 30 minutes at 350°F until casserole is heated through and bubbly.
Makes 6 to 8 servings.
Notes: Possible substitutions: A small can of Ro-Tel tomatoes and chiles
for the tomatoes and poblano, OR a small can of green chiles for just the
poblano.
Recipe by http://www.texascooking.com/recipes/kingranchchick.htm
By Real Food for Real People [realfood@rmci.net] on Dec 09, 1998, converted
by MM_Buster v2.0l.

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