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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The King Ranch is one of the largest and most famous ranchesi n Texas, but nobody knows how this classic Tex-Mex recipe got its name. Yeah, it's soup based, but it's good. . Ingredients:
1 whole chicken |
2 onions,, divided |
2 ribs celery, chopped |
bay leaf |
1 carrot |
1 can 10 3/4 oz) cream of mushroom soup |
1 can (10 3/4 oz) cream of chicken soup |
8 oz cheddar cheese, grated |
12 corn tortillas |
1 bell pepper, chopped |
1 can (10) oz tomates with green chillies (ro-tel) |
chili powder - optional |
granulated garlic, optional |
Directions:
1. Boil chicken with celery, 1 onion, carrot and bay leaf. Remeove when tender and reserve stock. Cut into bite size pieces
2. Have at ready a buttered 9 x 12 baking dish.
3. Mix soups, tomatoes, set aside
4. Soften tortillas in boiling chicken stock
5. Place six tortillas in bottom of baking dish, overlapping
6. Top with layer of chicken, then onion,, bell pepper.
7. OPTIONAL - sprinkle with chili powder, granulated garlic
8. Layer soup, tomatoes and top with cheese
9. You should have used half of the ingredients. This is a two-layer casserole.
10. Repeat layering starting with tortillas
11. Juices in casserole should be about half the depth of the dish, if not add chicken stock.
12. Bake uncovered at 375 for 30-40 minutes until hot and bubbly.
13. Top with addional cheese about 5 minutes before removing from oven, if desired.
14. Note: This may be made ahead and frozen..
15. Note: This is not a part of any classic recipe, but we also top with the extra cheese and Frito Corn Chips.
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