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King Ranch Chicken Recipe
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1/2 cup Onion
- 1/2 cup Red Bell Pepper
- 2 cloves Garlics, minced
- 1 can Cream Of Mushroom Soup
- 3 cups Chicken, cooked
- 1 can Cream Of Chicken Soup
- 1/2 teaspoon Red Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
- 1/2 teaspoon Ground Cayenne Pepper
- dash of Salt
- 1 cup Chicken Stock, divided
- 12 Corn Tortillas
- 2 cups Cheddar Cheese
Directions
Preheat oven to 350 degrees...
- In a skillet heat olive oil and butter over medium heat.
- Cook onion about 5 minutes until they become soft and translucent.
- Add diced bell pepper and garlic and cook approx 2 more minutes until they soften.
- Add both the cans of soup, 1/2 cup of chicken stock, the shredded chicken, chili powder, cumin, pepper, cayenne and salt.
- Stir to combine and heat through. Remove from heat.
- In a 9x13 baking dish pour the remaining 1/2 cup chicken stock.
- Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan.
- Spread 1/3 of the chicken mixture over the tortillas.
- Repeat this process 2 more times using all the mixture and all 12 tortillas.
- Sprinkle the cheese on top and cover tightly with aluminum foil.
- Bake casserole for 40 minutes. Let sit for 10 minutes before serving,