King Ranch Chicken

11 ingredients
8 steps

Ingredients

  • 1 c. green pepper, chopped
  • 1 c. onion, chopped
  • 1/2 c. margarine or butter
  • 2 cans cream of chicken soup
  • 2 cans cream of mushroom soup
  • 1 can Ro-Tel- tomatoes and green chiles
  • 1 (2 1/2 to 3 lb.) chicken
  • salt and pepper
  • 1 bay leaf
  • 12 soft corn tortillas
  • 1 1/2 c. Cheddar cheese, shredded

Directions

  1. 1
    Stew chicken with salt, pepper and bay leaf.
  2. 2
    After cooking, debone chicken and cut into bite-sized pieces.
  3. 3
    In a large saucepan, saute onion and green pepper in margarine until tender. Stir in soups and Ro-Tel.
  4. 4
    In a 9 x 13 inch baking dish, layer tortillas, chicken, soup and cheese.
  5. 5
    Repeat layers 3 times, ending with cheese.
  6. 6
    Bake at 325° for 45 minutes or until hot and bubbly and cheese is lightly browned.
  7. 7
    Can be frozen before or after cooking.
  8. 8
    Serves 10 to 12.

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