King Ranch Chicken Casserole

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

In case I didn’t have enough ways to spend my time on (like 2 jobs and nursing school), I have found yet another website to obsess over. The website is foodgawker.com and it is a truly amazing place where food bloggers can showcase their best pictures and get a link back to their blog. The pictures are very inspiring in two ways. First, it inspires me to work on my photography, something I have grown passionate over in the last year or so. Second, it inspires me to try new food. In fact, I found a gorgeous picture just last night that took me to a new recipe and I couldn’t get it out of my mind, so I decided to try it for dinner tonight! It did not disappoint me! This is an awesome recipe. So if you get a chance, take a look at foodgawker.com, just have a napkin ready incase you drool 😉

King Ranch Chicken Casserole

Ingredients

1 medium red onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 cup low sodium chicken broth
2 tablespoons cornstarch
1/3 cup milk (or half and half if you’re feeling frisky)
1 pound cooked chicken breast, chopped
10 ounces diced tomatoes with green chiles (1 can)
1 1/2 cups light sour cream
1 teaspoon chili powder
1 teaspoon thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
5 10″ wheat tortillas
1 1/2 cups cheddar cheese or colby jack, shredded

Directions

Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.

Heat the vegetable oil in a large nonstick skillet over medium heat. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Add the cornstarch and let it cook for a minute.

Add the chicken broth and milk (or half and half) to the skillet and bring to a simmer. Add next 8 ingredients (through pepper) to skillet and mix well.

Tear the tortillas into 1″ pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake for 20-30 minutes or until bubbly.

Adapted from Don’t Forget Delicious