king ranch chicken
My recipe is taken from David Wade's version. I have revised it somewhat to utilize boneless, skinless chicken breasts - my hubby's preference! Chicken, veggies, picante sauce and cheese!! What more could a person want?
prep time
40 Min
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- 4 large chicken breasts, boneless and skinless
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 12 small corn tortillas
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 tablespoon chili powder
- 4 tablespoons picante sauce
- 1 can stewed tomatoes
- 1 cup mexican blend shredded cheese
How To Make king ranch chicken
-
Step 1Boil your chicken breast in some water and chicken base for about 20-30 minutes. Don't overcook your chicken because it will cook more in the oven. Turn off heat. Remove chicken from broth and cube/dice. Set aside.
-
Step 2While chicken is cooking, chop up onion and bell pepper. Saute' in skillet with 1/2 stick of butter til el dente'. (Will cook more in oven.) Turn off heat when done.
-
Step 3Dip 6 corn tortillas into chicken broth and layer in a large casserole dish, lining the bottom and sides of dish. Layer 1/2 diced chicken, 1/2 bell pepper and onion mixture, 1/2 can cream of mushroom soup, 1/2 can cream of chicken soup, 1/2 T. chili powder, and 2 T. picante sauce (I use medium).
-
Step 4Dip remaining (6) tortillas in chicken broth and layer on top. Repeat layering with diced chicken, soups, onion & bell pepper, chili powder and picante sauce.
-
Step 5Finish your casserole by adding a can of diced or stewed tomatoes to the top and 1 cup of shredded cheese. If you would like your casserole to be spicier, use Rotel instead of plain tomatoes on this step.
-
Step 6Bake in a 350 degree oven for 1 hour covered.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes