King Ranch Chicken Thighs Bake

Ingredients

• 1½ lb cooked Chicken Thighs, shredded
• 10 corn tortillas, torn
• 1 onion + 1 bell pepper, diced
• 1 can diced tomatoes with green chiles
• 3 tbsp butter + 3 tbsp flour
• 2 cups stock + ½ cup cream
• 1 tsp cumin + 1 tsp chili powder
• 2 cups grated cheddar

Method

1. Soften the onion and pepper in the butter; stir in the flour, cumin, and chili powder for 2 minutes.
2. Whisk in the stock and cream to a smooth sauce; fold in the tomatoes-with-chiles and the shredded Chicken Thighs.
3. Layer in a baking dish like Tex-Mex lasagna: torn tortillas, saucy chicken, cheese — twice through, cheese on top.
4. Bake at 375°F (190°C) for 25–30 minutes until bubbling at the corners and bronzed on the ridge.
5. Rest 10 minutes (structural, not optional) and serve in proud squares. Nobody knows the King Ranch connection for sure; Texas stopped asking generations ago.