King Ranch Casserole

Name: King Ranch Casserole
Ingredients: 2 1/2 - 3 lbs boneless chicken breasts; 12 fresh corn tortillas; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of chicken soup; 1 cup green pepper, finely chopped; 1 cup onion, finely chopped; 1 teaspoon chili powder; 1 lb grated cheddar cheese; 1 (10 ounce) can Rotel Tomatoes; 1 (4 ounce) can green chilies

10 ingredients

6 steps

Ingredients

2 1/2 - 3 lbs boneless chicken breasts
12 fresh corn tortillas
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup green pepper, finely chopped
1 cup onion, finely chopped
1 teaspoon chili powder
1 lb grated cheddar cheese
1 (10 ounce) can Rotel Tomatoes
1 (4 ounce) can green chilies

Directions

1

Simmer chicken breasts until tender. Dice chicken and save the stock.
2

Line the bottom and sides of a well-greased casserole dish with 6 tortillas which have been torn into 1 inch strips. Sprinkle with 2 or more tablespoons of the chicken stock.
3

Saute onions and peppers until tender. Combine soups, onions, green peppers, and chili powder; pour half this mixture, half the chicken and half the cheese on the tortillas.
4

Make a second layer of tortillas, chicken, soup mixture and cheese. Top the last layer of cheese with the can of Rotel tomatoes.
5

Bake at 350 degrees for one hour or until hot and bubbly.
6

This casserole can be prepared in advance and reheated.