Short Cut King Ranch Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Everyone sautes and cuts all these peppers, onions, and tomatoes. Why not just use salsa? Saves you tons of time and it's sooo good. Ingredients:
4 chicken breasts |
2 (10 ounce) cans cream of chicken soup |
1 (8 ounce) jar salsa (as hot as you like) |
1 (8 ounce) bag of shredded mexican monterey jack cheese |
12 flour tortillas |
Directions:
1. Preheat oven to 350.
2. Cook the chicken in olive oil, salt and pepper.
3. Shred the meat.
4. While chicken is cooking, mix the salsa and the cream of chicken in a large bowl.
5. Put a layer of tortillas in the casserole dish, completely cover the bottom.
6. Pour half of mixture and spread to cover tortillas
7. Spread half of the chicken over the mixture.
8. Spread half the cheese over the chicken.
9. Repeat steps 3 - 6 to form second layer.
10. Bake 30 min until cheese is bubbling.
11. Take out and LET IT COOL.
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