Season the chicken with 2 teaspoons of the lime juice, 2 teaspoons of the ancho chile powder, and a generous dash of salt and pepper. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. When the chicken is done (after about 20 minutes), shred it with two forks. Taste and see if it needs more salt and pepper. There should be about 3 cups of chicken.
Melt the butter in a saucepan on medium low, and add the onions, red bell pepper, and poblano pepper. Cook for 10 minutes or until the onion and peppers are soft and fragrant. Add the garlic and cook for 30 more seconds. Stir in the flour, cumin, cayenne, and the remaining 2 teaspoons of ancho chile powder, and cook for 1 more minute.
To heat up the tortillas, start with 1 tablespoon of the oil to a large skillet heated on medium-high, and add the tortillas, one at a time, cooking about 30 seconds per side or until softened. Add more oil as needed.
If you can’t find Ro-Tel tomatoes, you can use a can of regular diced tomatoes and a 4-ounce can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with the diced green chiles.)
Slightly fancy-pants King Ranch chicken casserole | www.homesicktexan.com