King Ranch Bake

cookingprofessionally.com

Cindy

6 tablespoons butter

1 ½ cups yellow onion, chopped

1 cup red bell pepper, chopped

1 cup poblano peppers, chopped

1 jalapeño pepper, seeded and chopped

2 cloves garlic, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup all-purpose flour

1 ¾ cups low-sodium chicken broth

1 (10-ounce) can diced tomatoes with green chilies, drained

1 ½ cups sour cream

2 pounds chicken, smoked and coarsely chopped

1 cup cilantro leaves, chopped and loosely packed

2 cups Monterey Jack cheese, shredded

2 cups sharp cheddar cheese, shredded

18 (8-inch) soft taco-size corn tortillas

¼ cup canola oil

Directions at cookingprofessionally.com

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