Wednesday, February 4, 2009

King Ranch Chicken

1 Chicken, boiled & de-boned (reserve chicken broth) or you can cook 4 chicken breast and cut them up.

1 medium onion, chopped

1 medium bell pepper, chopped

1 can cream of mushroom or cream of chicken soup

1 can rotel (i chose mild)

2 cups shredded cheddar cheese

Seasoning: salt, pepper, tony's, garlic powder, cumin and chili powder

Saute onions and bell pepper until tender. Add to bowl with cooked chicken, mix and set aside. In another bowl mix soup and tomatoes and add seasoning to taste 1/4 tsp. cumin and 1 tsp. chili powder and a few dashes of garlic powder.
In 9 x 13 pan (greased) line with 4 tortillas (if you have chicken broth left you can soften them first in that) and top with 1/2 of the chicken/onion/bell pepper mix. Then line 4 more tortillas on top of that and add the rest of the chicken mixture. Now pour the soup/tomato mixture on top of that. Top with the shredded cheddar cheese.
Bake at 350* for 20 -30 minutes or until cheese is melted and browning on edges.