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King Ranch Chicken

Source of Recipe

News Paper Clipping


Recipe Introduction

You can use chopped onion instead, but if you don't like crunchy onion in your food, I recommend grating it.

List of Ingredients

1 4 lb broiler chicken, cut up
1 10 oz package corn tortilla, cut into quarters
1 large onion, grated
1 large green bell pepper, chopped
8 oz grated cheddar cheese
1 1/2 teaspoons chili powder
1/2 teaspoon garlic salt
1 10-3/4oz can condensed cream of chicken soup, undiluted
1 10-3/4oz can condensed cream of mushroom soup, undiluted
1 10 oz can rotelle diced tomatoes with green chiles, undrained



Recipe

1. Cook chicken in boiling water to cover 45 minute or until tender

2. Remove chicken, reserving broth in dutch oven. Let chicken cool; skin, bone, and cut into bite-size pieces. Set aside

3. combine onion and the next 7 ingredients (holding back a handful of grated cheese for toping) in a large bowl and mix well.

4. Bring reserved broth to a boil; dip tortillas in broth 5 seconds to soften. Set aside.

5. Place half of the tortillas in a lightly greased 13 X 9 X 2 in baking dish to cover the bottom. Layer with half of the soup mixture and repeat layer. toping with a handful of grated cheese.

6. Bake at 350° for 45 minutes or until thoroughly heated.

8. Variation 1: 2 cups monterey jack cheese may be substituted for cheddar cheese. Decrease chili power to 1 teaspoon, and add 1 teaspoon ground cumin.

9. Variation 2: 6 skinless chicken breast halves may be substituted for broiler. Add 1 large sweet red pepper, chopped, to green pepper.

10. Variation 3: 2 cups monterey jack cheese may be substituted for cheddar cheese; add 1 large sweet red pepper and saute with onion and green pepper in 2 tablespoons butter or margarine.