Ingredients

Equipment Needed

• •Large pot for poaching
• •Large skillet or Dutch oven
• •9x13 inch baking dish
• •Whisk
• •Two forks for shredding

Instructions

1. 1

   Poach the chicken

   Place chicken in a large pot with the quartered onion, smashed garlic, bay leaf, and peppercorns. Cover with cold water by two inches. Bring to a gentle simmer over medium heat. Do not boil. Aggressive bubbling toughens the protein. Maintain a lazy simmer for 20 to 25 minutes until the chicken reaches 165°F internally. The flesh should be opaque throughout with no pink remaining.

   Starting with cold water and heating gradually produces more tender chicken than dropping meat into boiling liquid.
2. 2

   Shred the chicken

   Transfer chicken to a cutting board and let it rest for five minutes. Strain the poaching liquid and reserve two cups for the sauce. Using two forks, shred the chicken into bite-sized pieces. Don't mince it into threads. You want substantial pieces that hold their identity in the casserole. Season lightly with salt while still warm.

3. 3

   Build the sauce base

   Melt butter in a large skillet or Dutch oven over medium heat. Add the diced onion and both bell peppers. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8 minutes. The peppers should retain some texture. Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne. Stir constantly for one minute until the spices bloom and the kitchen fills with that unmistakable Tex-Mex aroma.

4. 4

   Create the cream sauce

   Sprinkle flour over the vegetables and stir to coat evenly. Cook for two minutes, stirring constantly to eliminate the raw flour taste. Slowly pour in the reserved chicken broth, whisking vigorously to prevent lumps. Add the milk in a steady stream, continuing to whisk. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.

   If lumps form, don't panic. A vigorous whisking or a pass through a fine mesh strainer solves the problem.
5. 5

   Finish the sauce

   Stir in the diced tomatoes with their juice and the green chiles. Season with salt and pepper. Taste and adjust. The sauce should have noticeable heat without burning your tongue, and enough salt to bring every element into focus. Remove from heat and fold in the shredded chicken, distributing it evenly throughout.

6. 6

   Prepare the tortillas

   Preheat your oven to 350°F. Stack the tortillas and cut them into quarters. You'll have 48 wedges, which layer more evenly than whole rounds. Combine the cheddar and Monterey Jack in a bowl. Grease a 9x13 inch baking dish with butter or cooking spray.

7. 7

   Layer the casserole

   Spread one cup of the chicken mixture across the bottom of the prepared dish. Arrange half the tortilla quarters over the sauce, overlapping them slightly. Don't worry about perfection. Spread half the remaining chicken mixture over the tortillas, then scatter two cups of the cheese blend on top. Repeat with the remaining tortillas, the rest of the chicken mixture, and finish with the remaining cheese covering every exposed surface.

   Press each layer gently with a spatula to ensure the sauce penetrates the tortillas. This creates the melded texture that distinguishes a great King Ranch from a merely adequate one.
8. 8

   Bake until golden

   Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for 20 to 25 minutes more until the cheese is deeply golden in spots and the sauce bubbles vigorously around the edges. The surface should have patches of bronze where the cheese has begun to crisp.

9. 9

   Rest and serve

   Let the casserole rest for 10 minutes before serving. This isn't optional. Cutting into it immediately produces a soupy mess as the sauce hasn't set. After resting, the layers hold together while remaining wonderfully creamy. Serve generous portions topped with fresh cilantro and a dollop of sour cream alongside.

Chef Tips

• •Chicken thighs produce a richer, more forgiving result than breasts. They're harder to overcook and shred into more succulent pieces. Use them if you have the choice.
• •Shred your own cheese from blocks. Pre-shredded cheese contains anti-caking agents that prevent proper melting and produce a grainy sauce.
• •For more pronounced heat, substitute one can of hot Rotel for the regular diced tomatoes with chiles. A single minced jalapeño added to the sautéed vegetables also works.
• •This casserole pairs beautifully with a cold Mexican lager or a fruit-forward Grenache. Skip the heavy reds. They fight the spices.
• •Leftover rotisserie chicken works in a pinch. You'll sacrifice some flavor from the homemade poaching liquid, but the convenience may be worth it on a busy night.

Advance Preparation

• •The entire casserole can be assembled, covered tightly, and refrigerated for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time if going directly from refrigerator to oven.
• •The chicken can be poached and shredded up to 2 days ahead. Store refrigerated in some of the poaching liquid to keep it moist.
• •The sauce can be made through step 5 and refrigerated for up to 2 days. Reheat gently before assembling.
• •Leftovers keep refrigerated for 4 days. Reheat individual portions in a 325°F oven for 20 minutes or microwave covered until heated through. The texture actually improves overnight as the tortillas fully absorb the sauce.

Frequently Asked Questions

Nutrition Information

1 serving (about 385g)