KING RANCH CHICKEN CASSEROLE

KING RANCH CHICKEN CASSEROLE

Ingredient:

  • 2 pounds boneless, skinless chicken breast halves
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cups grated Cheddar cheese
  • 8-10 (8-inch) flour tortillas, cut into 1/2-inch strips

Instructions:

  1. Preheat oven to 350°.
  2. Heat oil in a large skillet over medium heat. Cook chicken breasts until browned and cooked through.
  3. Remove from pan and shred into bite size pieces.
  4. Melt butter in same skillet over medium heat. Add onion, and sauté until tender. Add bell peppers and garlic, and sauté 3 to 4 minutes more.
  5. Stir in chicken broth, both soups, diced tomatoes and green chilies, salt and spices. Return the shredded chicken to the pan.
  6. Cook, stirring occasionally, for about 5 minutes, until mixture is heated through.
  7. Lightly grease a 9×13 inch baking dish. Spread about 1/4 cup of the chicken mixture in the bottom of the pan to coat.
  8. Layer with half of the tortilla strips.Top with half of the chicken mixture and 1 cup of cheese.
  9. Repeat layers once (tortilla strips, chicken mixture, cheese).
  10. Cover and bake at 350° for about 40 minutes.
  11. Uncover and bake for and additional 5-10 minutes. Let stand 10 minutes before serving.
  12. Enjoy!!!

Yields: 8

Print Friendly, PDF & Email