King Ranch Chicken Casserole on the RecTeq. Won’t make it any other way now.
Decided to modify my mom’s King Ranch Chicken recipe for the smoker after being inspired by Meat Church.
Was super good. Won’t ever do it in the oven again!
Recipe will be in the comments.
by brickplantmom
1 Comment
brickplantmom
I smoked 3 large chicken bewbs at 225 to 160 then let them finish to 165 as they rested. I seasoned these with Meat Church Texas Sugar BBQ rub and a little garlic salt. Chop or shred for the casserole.
Grate 1.5 cups cheddar, 1.5 cups pepper jack. I used a smoked hot pepper from my local cheese shop.
Next prepare the sauce:
To prepare the sauce I roasted a poblano pepper, a jalapeño pepper, and a red bell pepper on the grill grates accessory. I then blended these up because of some picky eaters in my family who don’t like to see their vegetables.
I then melted 4 tablespoons of butter and added a finely chopped medium onion add some garlic.
Then add the following: 2 tablespoons flour, 2 teaspoons ancho chili, 1 teaspoon cumin, 0.5 teaspoon cayenne pepper, 1 teaspoon salt, 0.5 teaspoon black pepper.
Cook for a few minutes then add 1 cup chicken broth and a can of petite diced tomatoes. I let this simmer for a bit while my chicken was finishing but it only needs about 20 minutes.
Then add 1/2 cup half and half and 1/2 cup sour cream. This is the sauce for your layers.
I then slathered some olive oil on my corn tortillas, cranked up the grill, and threw them down on the grill grates to get a little crisp.
Then assemble in a buttered casserole dish in the following order: sauce, tortilla, chicken, cheese until topped off. I used 12 tortilllas for 2 layers.
Pop in a 350 smoker for 40 minutes. Finished off with a few minutes under the broiler.
This was 10/10! Won’t ever do it in the oven with the cream of soup again!
1 Comment
I smoked 3 large chicken bewbs at 225 to 160 then let them finish to 165 as they rested. I seasoned these with Meat Church Texas Sugar BBQ rub and a little garlic salt. Chop or shred for the casserole.
Grate 1.5 cups cheddar, 1.5 cups pepper jack. I used a smoked hot pepper from my local cheese shop.
Next prepare the sauce:
To prepare the sauce I roasted a poblano pepper, a jalapeño pepper, and a red bell pepper on the grill grates accessory. I then blended these up because of some picky eaters in my family who don’t like to see their vegetables.
I then melted 4 tablespoons of butter and added a finely chopped medium onion add some garlic.
Then add the following: 2 tablespoons flour, 2 teaspoons ancho chili, 1 teaspoon cumin, 0.5 teaspoon cayenne pepper, 1 teaspoon salt, 0.5 teaspoon black pepper.
Cook for a few minutes then add 1 cup chicken broth and a can of petite diced tomatoes. I let this simmer for a bit while my chicken was finishing but it only needs about 20 minutes.
Then add 1/2 cup half and half and 1/2 cup sour cream. This is the sauce for your layers.
I then slathered some olive oil on my corn tortillas, cranked up the grill, and threw them down on the grill grates to get a little crisp.
Then assemble in a buttered casserole dish in the following order: sauce, tortilla, chicken, cheese until topped off. I used 12 tortilllas for 2 layers.
Pop in a 350 smoker for 40 minutes. Finished off with a few minutes under the broiler.
This was 10/10! Won’t ever do it in the oven with the cream of soup again!