This Creamy King Ranch Casserole Recipe Has a Texas Size Fan Club

Ingredients

• 1 1/2 tablespoons cumin seeds
• 3 boneless, skinless chicken breasts (10 ounces/283g each; 30 ounces/849g total)
• 6 cups (1.5L) unsalted chicken broth, homemade or store-bought, at room temperature
• 2 small jalapeño chiles (1 ounce; 28g), halved and unseeded
• 1 tablespoon (9g) Diamond Crystal kosher salt; if using table salt, use half as much by volume
• 18 (about 5 1/2-inch) corn tortillas (see notes)
• Nonstick cooking spray
• 3 tablespoons unsalted butter (1 1/2 ounces; 42g)
• 1 large yellow onion (10 ounces; 284g), chopped
• 2 large red bell peppers (about 5 3/4 ounces; 166g each), chopped
• 1 large poblano pepper (3 1/2 ounces; 100g), seeded and chopped
• 3 medium cloves garlic (15g), finely chopped
• 1/4 cup all-purpose flour (about 1 ounce; 30g)
• 1 tablespoon chili powder
• 2 1/2 teaspoons granulated chicken bouillon, such as Maggi
• One 10-ounce can diced tomatoes and green chiles, such as Rotel, drained
• 1/2 cup (120ml) heavy cream
• 1 cup chopped fresh cilantro (1 ounce; 28g), plus more for garnish
• 1/3 cup sour cream (about 2 3/4 ounces; 76g)
• 1 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 1/2 cups Monterey Jack cheese, shredded (10 ounces; 280g), divided

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