King Ranch Chicken Casserole

Kathy Joppie

By
@KoffeeQueen

This is more like Chicken Enchiladas. Easy to prepare and always a huge hit! Great for a potluck or picnic too.


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Comments:

Serves:

6-8

Prep:

45 Min

Cook:

45 Min

Ingredients

12 small
corn soft tortillas, torn into small pieces
4 lb
chicken breast, poached & cut up (reserve 1/2 cup broth)
1 c
green onion, chopped
2-3 c
cheese, shredded (i use cojack)

SOUP MIXTURE

1 can(s)
tomatoes with chili's
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 1/2 tsp
chili powder
2 dash(es)
tobasco sauce
1/2 c
chicken broth

Directions Step-By-Step

1
Poach, not boil the chicken with carrot, onion and celery till done. Cool and cut up.
2
Combine tomatoes, soups, chili powder, tobasco sauce and reserved chicken broth in small bowl.
3
In 9x13 dish, layer in order: tortilla pieces, chicken, soup mixture, green onions, cheese. (I usually end up with three layers). Bake @ 350 degrees for 45 minutes. Let cool a few minutes before serving to let the cheese set up.
4
NOTE: Adjust heat for your particular taste by either adding more green chili's or using tomatoes without chili's. To save time you could also use a rotisserie chicken from your local deli.

About this Recipe

Course/Dish: Chicken, Casseroles