Once the roast chicken is a temperature you can handle, shred the chicken away from the bone. The whole chicken will be used. Just cut it up and mix each part of the chicken together.
Building The Sauce
Start by cutting the onion, poblano pepper, and red bell pepper into medium/small dice, use a mandolin if you have one. Add 3 Tbsp of butter to a medium-sized pot and melt, once melted add onion and sweat for a few minutes, then add the poblano and red bell pepper along with a pinch of salt. The salt helps the sweating process and releases the natural water.
Next, add the chipotle pepper and Rotel (add to taste) along with the flour and mix well. Once mixed add the cream of mushroom (you could use cream of chicken soup as well) then add 2 Cups of Chicken stock.
You may need a little more flour to thicken just right. The reason is all flours do not absorb the same.
Add all the season next, chili powder, garlic powder, cumin, oregano, black pepper. Taste and adjust your season, salt level etc. I added 5 Tbsp cream of corn to balance the flavors. Highly suggest you do as well.
Building the Casserole
Spray 9 by 13 casserole dish, dip the corn tortillas into chicken stock for 40 seconds. Layout 6 corn tortillas per layer, then spread out part of the chicken, then sauce, then cheese plus some Queso Fresco, repeat same layering steps.
On the presentation layer, start with the Monterey Cheese slices, then add the Mexican cheese blend, layout sliced tomatoes if you like jalapenos add them to the top layer for looks, and a little extra flavor. Finish with Queso Fresco.
Cooking / Backing
Bake at 375 for 40 minutes. If you want to add additional browning you could then place the casserole under the broiler for a few short minutes.
King Ranch Chicken Casserole | Southwest Creations