Chicken Enchilada Casserole

Some people might know it as King Ranch Chicken.  I just call it good.  We had a bunch of poached and pulled chicken left over and this was a great use of it.  Adapted from Serious Eats.

1 1/2 lbs chicken, poached in chicken broth, reserve 1 1/2 c of the chicken broth 

If you have already cooked chicken, maybe 2 cups

1 1/2 tsp chili powder

1/4 tsp cayenne pepper

1 tsp lime zest

lime juice from one lime

1/4 c reserved chicken broth

1/2 tsp salt

3 tbs butter

1 medium onion, finely diced
2 bell peppers, finely diced

1 jalapeno, seeded and chopped, more if you like it hot!

3 cloves garlic, chopped

2 tbs flour

14 oz canned fire roasted tomatoes, juice reserved

1 1/4 c reserved chicken broth 

3/4 c sour cream

8-12 corn tortillas

10 oz shredded Monterrey Jack cheese

Toss the cooked chicken with the chili powder, cayenne, lime zest and juice, 1/4 c chicken broth and salt.  Set aside.

In a large skillet, melt butter and cook the onions, pepper and jalapeno over medium heat until almost soft

Add the garlic in the last minute and cook until fragrant

Add the flour and mix to combine

Add the tomatoes and then the broth and cook until thickened

Remove from heat and stir in the sour cream, and chicken and season with salt and pepper

Add the reserved tomato juice to the bottom of a 13 X 9 pan then top with 1/3 of the chicken mixture, then corn tortillas, then cheese (we cut the tortillas in half, cut side along the long sides of the pan with a few halves in the center)

Repeat with more tortillas, chicken and cheese for two more layers

Bake at 375 for about 30 minutes or until bubbly all over

Serve with chopped cilantro, if desired