King Ranch Chicken

1. 1 recipe bechamel sauce
2. 2 cans Ro-tel tomatoes
3. about 6-7 green chiles from Hatch — NM – roasted,
4. peeled and seeded, then chopped
5. 3 cloves garlic — minced
6. salt & black pepper to taste
7. 2 pounds chicken breast — skinned, boned,
8. cooked and diced 1/2" (about 2-3 whole breasts)
9. 6 cups shredded Colby Jack cheese
10. 18 corn tortillas

Make the bechamel, add remaining sauce ingredients, then set aside Preheat oven to 425 F, lightly oil an 11 X 17 casserole dish. Use about 6 tortillas to line bottom of dish; spread 2 cups of sauce over tortillas, then 1/3 of the chicken, and 1/3 of the cheese. Make two more complete layers, ending with cheese on top. Bake for about 30 minutes or until bubbly and heated through. Allow to set for about 10 minutes, then serve in squares like lasagna. I serve this with a simple mesclun and tomato salad, and my home made green chile vinaigrette. chefmad

Bechamel Sauce

1. 1/4 cup unsalted butter
2. 1/4 cup all-purpose flour
3. 2 cups milk
4. salt and white pepper to taste
5. nutmeg — to taste

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.