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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

KING RANCH CHICKEN Recipe

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This recipe for KING RANCH CHICKEN is from HOME IS WHERE THE HEARTH IS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 LARGE ONION (CHOPPED)
1 LARGE GREEN BELL PEPPER (CHOPPED)
2 TBL. OLIVE OIL
2 CUPS STORE BOUGHT ROASTED CHICKEN BONED AND SHREDDED OR CHICKEN BREAST BOILED AND CUBED
1 REG. CAN CREAM OF CHICKEN SOUP
1 REG. CAN CREAM OF MUSHROOM SOUP
1 REG. CAN ROTEL TOMATOES
1 TSP. CHILI POWDER
1/4 TSP. SALT
1/4 TSP. GARLIC POWDER
1/4 TSP. BLACK PEPPER
12 CORN TORTILLAS
3 CUP SHREDDED SHARP CHEDDAR CHEESE
Directions:
Directions:
PREHEAT YOUR OVEN TO 350 DEGREES
SAUTE IN THE OLIVE OIL YOUR ONIONS, AND BELL PEPPER UNTIL SOFT. STIR IN CHICKEN, SOUPS, TOMATOES AND SPICES. REMOVE FROM THE HEAT. TEAR THE TORTILLAS IN 1" PIECES. PUT 1/3 OF THE TORTILLAS IN THE BOTTOM OF A GLASS SLIGHTLY GREASED BAKING DISH. POUR 1/3 OF THE CHICKEN MIXTURE ON TOP OF THE TORTIILLAS, ADD 1 CUP OF THE CHEESE. REPEAT THE TORTILLAS,CHICKEN MIXTURE, CHEESE AND FINALLY THE LAST OF THE TORTILLAS, THE LAST OF THE CHICKEN MIXTURE AND TOP WITH THE LAST OF THE CHEESE. PUT IN THE OVEN UNCOVERED AND BAKE FOR 30 TO 35 MINUTES UNTIL BUBBLY. ENJOY
Number Of Servings:
Number Of Servings:
6 TO 8

 

 

 

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