This forum post is hidden because you have chosen to ignore franh999. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
Makes 8 to 10 servings
I have altered this recipe to make it as easy as possible. You can still do it the old way with a whole chicken and boiling it but who has the time! If you like Tex-Mex, you'll love this one. Blueslady, this dish has a little spice so you may like it!
1 (2-lb) skinned, boned and shredded deli roasted chicken
2 Tbsp. butter
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken
2 cans Rotel tomatoes (original), drained
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp chili powder
2 cups grated sharp Cheddar Cheese
12 (6-inch) fajita size corn tortillas,cut into 1/2 inch strips
1. Preheat oven to 350 degrees. Melt butter in a large skillet over medium high hear. Add onion, and saute 6-7 minutes until tender. Add bell pepper and garlic, and saute 3-4 minutes. Stir in chicken broth, cream of mushroom soup and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13 x 9 inch baking dish. Top woth half of soup mixture and 1 cup Cheddar cheese. cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup of cheese.
3. Bake at 350 degrees for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
Can serve with tortilla chips. Make your own from the remainder in the package. Just cut each tortillas in quarters and deep fry in vegetable oil until golden brown turning over once. Salt to taste.
Howdy, fellow Texan!
This version of King Ranch Chicken sounds delicious! I am going to fix this soon. Many thanks. I need to put another recipe on here, but things at home are preventing me from doing a lot, but will try now, it I don't get "interrupted."