This time of year just makes me want to cook!
King Ranch Chicken is a favorite casserole around our house. There are many different recipes for this one dish, but after some tweaking years ago, I have developed what I believe works best. So, here we go:
Some may remember that in a previous recipe, HERE, I told you that many good things start with a great chicken stock…and so does this dish. Make your great stock as directed in the other post overnight. Then take the chicken off the bones and shred into pieces by hand. Chop one onion (I like sweet yellow), one half of a red bell pepper and a green bell pepper, mince two garlic cloves and cook in olive oil until tender.
Add to the vegetables, one can of Cream of Mushroom Soup, one Can of Cream of Chicken Soup, one can of your favorite diced tomatoes and green chilies (I like to use either Hatch or Rotel), and one cup of the chicken broth. Stir together well.
Next, add the shredded chicken and cook together of 15 minutes!
Fill a small saucepan with chicken broth, and begin to heat on the stove top. With tongs, place corn tortillas one at a time into the slightly hot chicken broth until tender.
Cover the bottom of a casserole dish with softened tortillas.
Pour half of the chicken mixture on top of the tortillas. Cover with a light layer of cheese ( I recommend a Mexican blend, or cheddar, or a blend like when have with cheeses and Jalapeno Peppers).
Add another layer of softened tortillas, chicken mixture and cover the top with the cheese.
Bake in the oven at 350 degrees for 30 minutes…until golden and bubbly!
I like to serve with refried beans and fruit!! It’s a favorite!!!
Have a great Wednesday!!! Hopefully, will see you return on Thursday!