Chicken Ranchero is a terrific Tex-Mex casserole and a great supper on a frosty evening. With 4 to 6 chicken breasts you can feed a family of four, or, if fewer, have meals over several nights. The chile powder, flour, oil mixture is like an enchilada gravy.
Serve with rice and a salad.
Chicken Ranchero
- Prep Time: 45 Minutes
- Cook Time: 1 Hour
- Total Time: 2 Hours
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
Makes enough for a family of four, or for fewer people, divided out into meals over several days.
Ingredients
- 3 medium tomatoes, chopped
- 2 large, fresh green chiles (Hatch, Pueblo, Anaheim or California, stems and seeds removed
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1 jalapeño, finely chopped
- 6 small boneless, skinless chicken breast halves
- 2 tablespoons olive or canola oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chile powder
- 2 cups water
- 1/2 teaspoon salt
- 1 cup grated Pepper Jack cheese
Instructions
- Preheat oven to 400°F.
- Combine the tomatoes, green chiles, onion and chicken broth in a medium saucepan, and bring to a boil over medium heat. Reduce heat, cover and simmer 25 minutes until vegetables are tender. Add 1/2 teaspoon salt and chopped jalapeño.
- Meanwhile, put the chicken breasts in a medium saucepan and cover with lightly salted water. Bring to a boil, reduce heat, and simmer for 10 minutes. Drain water from pan and keep chicken breasts warm.
- In yet another pan over medium heat, blend the flour, oil, chile powder and salt, stirring until smooth. Gradually add the 2 cups of water, stirring constantly. Bring mixture to a boil, stirring occasionally, then lower heat and simmer for 5 minutes.
- Pour sauce into a 9-inch square baking dish (Pyrex preferred). Place the chicken breasts on top. Drain the tomato and green chile mixture through a colander and pour over the chicken.
- Sprinkle with the grated cheese. Bake for 20 minutes until chicken is tender.
- Makes 4 to 6 servings.
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