An easy weeknight meal that totally brings back the nostalgia of childhood (for us Texans at least)! The original King Ranch Chicken recipe uses condensed soup to get the creaminess we all love. With the swaps above though, you can still achieve that- and gasp- I think it’s even better!
*Don't forget we get 20% off with code JAYME at www.kettleandfire.com!
INGREDIENTS
4 chicken breasts
1 16.9 oz chicken bone broth (I use Kettle & Fire)
2 cups water
1 pkg grain-free tortillas (I use cassava flour Siete)
2 medium green bell peppers, chopped
1 medium yellow onion, chopped
1 jalapeño pepper, seeded and chopped
2 cups white mushrooms, chopped
2 cups roasted hatch green chiles, chopped
1.5 cups dairy-free Greek yogurt (I use Kitehill)
4 oz dairy-free cream cheese (I use Kitehill)
1 can diced tomatoes (no salt added)
1 can mild green chiles
2 Tbsp avocado oil
2 Tbsp fresh garlic, minced
1 Tbsp cumin
1 Tbsp smoked paprika
1 tsp chili powder
2 tsp sea salt
2 tsp black pepper
1 cup shredded cheddar cheese
Optional Toppings: green onions, Greek yogurt, avocado, salsa, cilantro
Note: If hatch chiles aren’t available, use roasted poblanos or omit.
HOW TO MAKE
-Preheat oven to 350.
-In a large sauce pan, bring broth and water to a boil. Add chicken, cook for 15 mins (until no longer pink). Shred and set aside.
-In a large skillet, sauté bell pepper, onion, jalapeño, mushrooms, and hatch chiles in avocado oil for 6-8 mins on medium heat.
-Add in garlic, let cook until fragrant (about 1 min).
-Turn heat down to low. Add in diced tomatoes, canned green chiles, cumin, paprika, chili powder, salt, and pepper. Let simmer for 3 mins.
-Mix in chicken, yogurt, and cream cheese.
-Spray 9x13 casserole dish with avocado oil spray.
-Place 3 tortillas on the bottom of dish (they’ll overlap), then add half of the chicken mixture.
-Sprinkle half of shredded cheese on top.
-Repeat last 2 steps, making 2 layers total.
-Cook uncovered for 25 mins.
-Remove from oven, and let cool for 5 mins.
-Add toppings of choice and enjoy.
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