Lunchbreak: King ranch chicken, prepared by Lone Star BBQ Bar chef Lou Wise

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Lone Star BBQ Bar
3350 N. Harlem
(773) 887-4002

King Ranch Chicken

18 corn tortillas
ancho chile glaze
pulled barbecued chicken breasts and thighs, 3 each, pre-cooked w/ bbq sauce of your liking if desired
3/4 shredded cheddar
1 lb loaf Velveeta cheese, shredded
1/2 cup chicken stock
1 cup cream of chicken soup
butter or non-stick spray
2 tsp cumin
1 bunch cilantro
2 tsp garlic powder
1 tsp salt

Coat 9x13 pan or large casserole dish with butter or non-stick spray. Make three layers, using the following:  a little ancho chili glaze on bottom, then tortillas, then more of the ancho chili glaze, then shredded cheese and chicken. Lave some shredded cheese to use as the final topping. Make 3 layers like lasagna. Combine the cream of chicken soup and chicken stock and spices, then pour over the layered ingredients. Top with the Velveeta and remaining shredded cheese. Bake at 350 degrees for 45 minutes.

Ancho Chile Glaze
Take 3 dried ancho chiles, remove seeds, rehydrate in lukewarm water. Add 2 Tablespoons of honey. Add 2 teaspoons of chili powder. Add 1 teaspoon garlic powder. Add salt and pepper to taste. Process in blender until smooth



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