MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: King Ranch Chicken Casserole
Categories: Poultry, Breads, Vegetables, Chilies, Soups
Yield: 6 servings

12 sm (6") corn tortillas
2 oz Butter
1 lg Onion; diced
2 md Poblano chilies; seeded,
- diced
10 oz Can diced tomatoes w/green
- chilies (Ro*Tel)
10 1/2 oz Can cream of mushroom soup
10 1/2 oz Can cream of chicken soup
1 c Chicken stock
2 ts Chilli spice mix
1 ts Garlic powder
1/4 ts Black pepper
3 c Cooked, shredded chicken
2 c Shredded Mexican-blend
- cheese

MMMMM---------------------OPTIONAL GARNISHES--------------------------
Extra chilli spice mix
Chopped cilantro
Chopped scallions
Diced tomatoes
Sour cream
Salsa

One at a time, lay a corn tortilla in a hot, nonstick
pan over medium-high heat. (If you have a glass-top
stove, you can lay them right on the burner!) Toast the
tortilla for 20-25 seconds until brown or lightly
blackened spots appear, then use tongs to flip it and
toast the other side. Repeat with the rest of the
tortillas. Hold them aside.

Set the oven @ 350ºF/175ºC.

Spray the inside of a 13" X 9" baking dish with nonstick
spray.

Melt the butter in a large skillet over medium heat,
then stir in the diced onions. Saute the onions for 5
minutes. Add in the diced poblano peppers. Stir and
saute for another 3 minutes, until the onion looks
translucent and the peppers have softened.

Pour the diced tomatoes and chilies, cream of mushroom
soup, cream of chicken soup and chicken stock into the
skillet. Add in the chili powder, garlic powder and
pepper. Stir everything together, then simmer the
mixture for about 7 minutes, until the sauce looks
thickened. Remove the pan from the heat, and stir the
shredded chicken into the sauce.

Lay six of the tortillas across the bottom of the pan
with the edges going up the sides just slightly. Spoon
half of the chicken and sauce mixture over the
tortillas. Lay the remaining six tortillas over the top
and then spoon the rest of the chicken and sauce over.
Sprinkle the Mexican-blend cheese evenly over the top.

Place the pan in the oven and bake the casserole for 30
minutes, until it looks bubbly and the cheese has melted
and started to brown. Remove the pan and let it cool for
10 minutes. Garnish with a little sprinkle of chili
powder for color and scatter chopped cilantro, scallions
or diced tomatoes across the top. Slice and serve with
optional garnishes like sour cream or salsa.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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