King Ranch Chicken (King Ranch- Kingsville, Texas) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is not the original recipe in that it has more modern ingredients (i.e. canned condensed soup as opposed to the scratch recipes) but the flavor is a bullseye to the original dish served in Kingsville, Texas. My thanks to Juanita for sharing. Ingredients:
4 chicken breasts, skinned, boned, halved |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter |
1 green pepper, chopped |
1 medium onion, chopped |
20 ounces tomatoes and green chilies, undrained |
1 (10 ounce) can cream of mushroom soup, undiliuted |
1 (10 ounce) can cream of chicken soup, undiluted |
12 small tortillas |
2 cups cheddar cheese, shredded |
Directions:
1. Sprinkle chicken with salt and pepper; place in a baking dish.
2. Bake at 325 for 20 minutes; cool. Corsely chop chicken; set aside.
3. Melt butter in a large skillet over medium heat; add bell pepper and onion, and cook, stirring constantly until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups.
4. Place 1/3 of the tortillas in the bottom of a greased 13x9x2 baking dish; top with 1/3 of the chicken mixture, sprinkle 2/3 cup of cheddar cheese. Repeat layers, reerving the last 2/3 cup of cheese.
5. Bake at 325 for 35 minutes; sprinkle remaining cheese on top and bake for additional 5 minutes.
6. Let stand 5 minutes before serving.
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