This gluten-free King Ranch Chicken blends shredded chicken with Rotel tomatoes, cheese, and sour cream to create a wonderful Mexican-flavored dish.

• 1 pound chicken, chopped
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 10 oz can Rotel tomatoes
• 8 oz shredded Cheddar cheese
• 1/2 cup sour cream
• 1 cup chicken broth
• 1 Tbsp vegetable oil
• 2 Tbsp butter
• 2 Tbsp corn starch
• 5 cups tortilla chips
• 2 green onions, chopped
• chili powder

Preheat oven to 375 degrees F.

Chop chicken. Season with chili powder. Brown in hot oil.

Remove chicken from skillet.

Add butter, diced onion, and bell pepper. Soften.

Add chicken broth and simmer.

Mix corn starch in 2 Tbsp water until smooth. Pour mixture into skillet. Stir until thickened.

Drain the tomatoes and add to mixture.

Remove from heat.

Add chicken, sour cream and 1/2 of cheese. Stir well.

Layer tortilla chips and chicken. Top with remaining cheese.

Bake 15 minutes.

Top with green onions and serve.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy