|
King Ranch Chicken |
| 1 package
tortillas 1 chicken boiled and cut in chunks (I usually use boneless breasts but any is fine.) Reserve liquid. 1 bell pepper (diced) 1 large onion (diced) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel tomatoes, drained 1 T chili powder 1/2 lb grated cheese |
| Soak tortillas
in the chicken broth until soft. Sauté diced pepper and onion in a little
butter. Mix all ingredients together except grated cheese. Put a
thin layer of the mixture on the bottom of a lasagna pan - then line the
bottom with 3 softened tortillas. Put about 1/3 of the mixture on top
of the tortillas and 1/3 of the cheese. Continue layering - ending
with cheese.
Cover and bake at 400 d. for about 45 minutes or until bubbly. Will freeze well. *If I am making for a crowd, I double the recipe and add one can spicy Rotel and one can regular. |