>King Ranch Chicken

>You remember that post below about “cooking light?” Yeah, well, everyone needs to cheat every now and then. I did lose two pounds this week with my calorie counting, so this is how I celebrated. An evening of comfort food…which I don’t think is terrible for you – but not the best.

Anyways – check this out – it was so warm, cheesey, ooey gooey in my belly.

King Ranch Chicken Casserole

Preparation Time: 20 minutes
Cooking Time: 35 minutes minutes
Yield: Makes 6 to 8 servings

1 large onion, chopped

1 large green bell pepper, chopped

2 tablespoons vegetable oil (I used extra virgin olive oil)

2 cups chopped cooked chicken (please note this is cooked chicken…don’t blame your salmonella on me.)

1 (10 3/4-ounce) can cream of chicken soup, undiluted

1 (10 3/4-ounce) can cream of mushroom soup, undiluted

1 (10-ounce) can diced tomato and green chiles (so you Southerners aren’t standing in the grocery stores scratching your heads, this is a can of Rotel.)

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

12 (6-inch) corn tortillas (um…this seems entirely too many. I think I used 2-3 big corn tortillas.)

2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.

Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.

Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.


Mine was gooier than this picture above.

I’ve seen other recipes with cumin, oregano and minced garlic in them. I did add some extra minced garlic to my vegetables as they were being sauteed.

Enjoy! 🙂 Save this one for a night when you need your belly hugged from the inside.

XOXO and happy eats,

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