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King Ranch Casserole
12 (6 -inch) corn tortillas
1 tbsp. unsalted butter
2 medium onions, finely chopped
2 jalapeno chilies, minced
2 tsp cumin
2 (10 -oz) cans Ro-Tel tomatoes
5 tbsp flour
1 cup heavy cream
3 cups chicken broth
1 1/2 boneless, skinless chicken breasts, halved lenthwise and
cut crosswise into 1/2 inch slices
2 tbsp minced fresh cilantro
4 cups Cojack cheese
salt/pepper
21/4 cups Fritos, crushed
Pre-heat oven to 450 degrees. Lay tortillas on two baking sheets, lightly coat both side with cooking spray, and bake slightly crisp and browned, about 12 minutes. Cool slighly, then break into bite-size peices.
Heat butter in Dutch oven over medium heat. Cook onions, chilies, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of liquid has evaporated, about 10 minutes. Stir in flour and cook 1 minute. Add cream and broth, bring to summer, and cook until thickened, 2 to 3 minutes. Stir in chicken a cook until no longer pink, about 4 minutes. Off heat, add cilantro and cheese, and sitr until chees is melted. Season with salt and pepter.
Scatter half of tortilla pieces in 13 by 9 inch baking dish set over rimmed baking sheet. Spoon half of filling evenly over tortillas. Scatter remaining toritlla over filling , then top with remaining filling.
Bake until filling is bubbling, about 15 minutes. Sprinkle Fritos evenly over top and bake until Fritos are lightly browned, about 10 minutes. Cool casserole 10 minutes. Serves 6 to 8.