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Ultimate King Ranch Chicken Casserole

kept byRGW
recipe bySerious Eats

For the chili sauce, I used a mild hot sauce. The heat of the dish can be adjusted by adding less/more of the sauce of your choosing. The pan that I used was slightly smaller than a 13- by 9-inch pan, so I needed fewer tortillas (8) for each layer. For a standard 13- by 9-inch pan, you may need more. I also cut some tortillas in half to fit the rectangle shape.


1 1/2 pounds boneless, skinless, chicken breast (or thigh meat)
3 to 4 cups homemade or store-bought low sodium chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
2 to 3 teaspoons chili sauce (see note above)
1 teaspoon grated zest and 1 teaspoon fresh juice from one lime
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, cut into cubes
2 small onions, finely chopped (about 1 1/4 cups)
2 red, orange, or yellow bell peppers, finely chopped (about 2 1/2 cups)
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes, drained, juice reserved
3/4 cup light sour cream
1 cup fresh cilantro leaves, chopped, divided
8 to 12 corn tortillas (see note)
10 ounces Monterey Jack or Colby cheese, shredded



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