>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.
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.