Over the Top King Ranch Chicken Casserole

We had a King Ranch Casserole Cook-Off one night! I made this one and the one with the canned cream soups...this one WON one-hands down. It may be a little more effort, but it is soooo worth it!

3 cups of shredded chicken tossed with 4 teaspoons of lime juice and 2 teaspoons of ancho chili powder.

5 cloves of minced garlic

half a stick of butter

1 yellow onion, finely diced

1 red bell pepper, finely diced

1-3 poblano pepper, finely chopped

1 (10 oz) can of Ro-Tel

2 teaspoons ancho chili powder

1 teaspoon of cumin

1 cup of chicken broth

2 tablespoons of flour

1/2 teaspoon cayenne pepper

1/2 cup of half and half (room temp-ish)

1/3 cup of sour cream (room temp-ish)

2 tablespoons of lime juice

3 cups of grated pepper jack cheese

10 corn tortillas

Melt the butter and add the onions, red bell pepper, and poblanos. Cook for 10 minutes. Add the garlic, flour, cumin, cayenne, ancho chili powder, and cook for one minute. Add the chicken broth and cook on low until thickened. Stir in the Ro-Tel and the half and half. Cover and simmer for 15 minutes stirring occasionally. Add the sour cream and lime juice. Add salt and pepper to taste and remove from the heat.

Ladle 1/2 cup of the sauce into a greased 9x13 pan. Top with five tortillas. Top with half the chicken, half the remaining sauce, and 1 1/2 cups pepper jack cheese. Top with the tortillas, chicken, sauce, and finish with the remaining cheese. Cook uncovered for 30 minutes at 350 degrees. Allow it to rest for 5-7 minutes until it is set, and serve!