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KING RANCH CHICKEN CASSEROLE


KING RANCH CHICKEN CASSEROLE

Ingredients

1 tablespoon of vegetable oil
1 white onion, diced
1 diced red pepper
1 green bell pepper, diced
1 (10.75 oz) canned sour cream from mushroom soup
1 (10.75 oz) condensed cream of chicken soup
1 (10 ounces) can dice tomatoes with green chili peppers
1 cup chicken stock
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
Chip teaspoon chipot chili powder
1 cooked chicken, torn or sliced
8 ounces of grated cheddar cheese
10 corn tortillas, cut into quarters

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over high heat. Fry onion, red bell pepper and green bell pepper in hot oil until it warms up, about 2 minutes.
  3. Combine the onion and pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken stock, sour cream, caraway seeds, chili powder, oregano and chipotli chili powder together in a large bowl and mix until the sauce is well mixed . ,
  4. Spread a few tablespoons of sauce on the bottom of a 9x13 inch baking dish. Spread 1/2 chicken over the sauce. Put about half the sauce on the chicken and add 1/3 of the cheese. Apply a layer of tortilla to the cheese. Spread the remaining half of the chicken over the tortillas and fill with almost all the remaining sauce, leaving 1/2 cup of the sauce. Add 1/3 cheese, remaining tortillas, reserved 1/2 cup sauce and remaining 1/3 cheese.
  5. Bake the casserole in a preheated oven until bubbles form, about 40 minutes. Increase oven temperature to roast. Fry the casserole until golden, another 2-3 minutes.
This article is adapted from this site.
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