King Ranch Chicken for Grown-Ups

Directions

1. Preheat oven to 350º
2. Add the first six ingredients as well as reserved juice from diced tomatoes/Ro-Tel® to a saucepan, cover and bring to a boil.
3. Reduce heat to low and simmer for approximately 15 minutes or until chicken reaches internal temp of 165º. Remove from broth, let cool, then shred.
4. Heat olive oil in a skillet over medium high heat and sauté the onion, corn, poblano and green chiles until tender, about 10 minutes. Add broth or water if pan becomes too dry.
5. Add sautéed vegetables to shredded chicken mixture and mix well.
6. Add the soup, cream cheese, sour cream and drained diced tomatoes/Ro-Tel® to the remaining poached chicken liquid and whisk well over medium heat until thoroughly incorporated.
7. Spray a glass 9x13" dish with cooking spray.
8. Place enough crushed tortilla chips to cover bottom of dish, about 1 cup.
9. Layer the chicken/veggie mixture on top of chips.
10. Add enough shredded cheese to cover, about 1.5 cups.
11. Pour half of the sauce on top of cheese layer.
12. Top with all of the corn tortilla pieces.
13. Repeat chicken, cheese and sauce layers.
14. Cover with foil and cook for 30 minutes or until heated through and bubbly.
15. Remove foil and add the remaining cup of cheese and crushed tortillas.
16. Cook for 5-10 more minutes or until cheese is melted.