Print

King Ranch Chicken (Grain-Free)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Adapted from Southern Living

Ingredients

Units
  • 3 tablespoons butter or ghee
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium poblano peppers, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon Celtic sea salt
  • 1 tablespoon coconut flour
  • 1 3/4 cups chicken stock or bone broth
  • 1 1/2 cups crushed tomatoes
  • 4 ounces diced green chilis
  • 1 1/2 cups sour cream
  • 5 cups shredded chicken
  • 1 cup fresh cilantro, chopped
  • 4 cups Cheddar cheese, grated
  • 16 grain-free crepe or Siete tortillas

Instructions

  1. Preheat the oven to 375º F and adjust the rack to the middle position. Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, poblanos and jalapeño to the pan. Cook for about 8-10 minutes, until softened. Stir in the garlic, chili powder, cumin, and salt and cook for 1 minute.
  2. Sprinkle the coconut flour over the vegetable mixture and cook for 1 minute while stirring continuously. Stir in the stock and bring to a simmer. Simmer for 4 minutes. Remove from the heat and stir in the tomatoes, chilis and sour cream.
  3. Place the chicken and cilantro in a large bowl. Pour the vegetable mixture over top and stir until combined.
  4. Place 8 crepes on the bottom of a 13×9 – inch buttered casserole dish. Top the crepes with half of the chicken mixture and then half of the cheese. Repeat with remaining ingredients. Bake for 45-50 minutes until cheese is bubbly and the edges of the casserole are just turning golden brown. Let stand 10 minutes before serving.

Nutrition

Find it online: https://deliciouslyorganic.net/king-ranch-chicken-grain-free/