King Ranch Chicken
MexicanChickenEasy45 minBy Northstar
Ingredients
Servings
4
- 1 lb cooked chicken, cut into bite-size pieces
- 1 0.5 cup chicken stock (for dipping tortillas)
- 12 corn tortillas
- 1 onion, chopped
- 1 green bell pepper, chopped
- 14 0.5 oz canned diced tomatoes
- 1 can cream of mushroom soup (10.75 oz)
- 1 can cream of chicken soup (10.75 oz)
- 1 0.5 tsp chili powder
- 0.5 tsp garlic salt
- 0.5 tsp salt
- 0.3 tsp black pepper
- 1 0.5 cup shredded Cheddar cheese
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
In a bowl, combine both soups. Stir in Cheddar cheese, chili powder, garlic salt, salt, and pepper.
- 3
Bring chicken stock to a boil in a shallow pan. Quickly dip each tortilla in hot stock to soften.
- 4
Layer the bottom of a 9×13-inch baking dish with half the softened tortillas.
- 5
Top with half the chicken, half the onion, half the bell pepper, half the tomatoes, and half the soup-cheese mixture.
- 6
Repeat layers with remaining ingredients.
- 7
Bake 30 minutes until heated through and bubbly.