King Ranch Chicken for Grown-Ups

Preheat oven to 350ºF.

Add the first six ingredients as well as reserved juice from the diced tomatoes/Ro-Tel into a saucepan, cover and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until chicken reaches an internal temp of 165ºF. Remove chicken from the broth, set it in a large bowl, let it cool, then shred it. Set the broth aside as well.

Heat olive oil in a skillet over medium high heat and sauté the onion, corn, Poblano pepper and green chiles until tender, about 10 minutes. Add some broth or water if the pan becomes too dry.

Add sautéed vegetables into the shredded chicken mixture and mix well. Add the soup, cream cheese, sour cream and drained diced tomatoes/Ro-Tel to the remaining poached chicken liquid and whisk well over medium heat until thoroughly incorporated.

Spray a glass 9×13″ dish with cooking spray. Add enough crushed tortilla chips to cover bottom of dish, about half of them. Layer the chicken/veggie mixture on top of chips. Add enough shredded cheese to cover, about 1.5 cups. Pour half of the sauce on top of the cheese layer. Top with all of the corn tortilla pieces.

Repeat chicken, cheese and sauce layers. Cover with foil and cook for 30 minutes or until heated through and bubbly. Remove foil and add the remaining cup of cheese and crushed tortillas. Cook for 5-10 more minutes or until cheese is melted.