Kitchen Kouture King Ranch Chicken |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is my version of King Ranch Casserole. Sometimes I serve it over mexican rice, but is also good by itself. I am obsessed with saving money. This recipe is used for my second cookbook in a series of Easy & Frugal recipes by Kitchen Kouture. /cookbook/kitchen-kouture-quick-easy-chicken-576625. Ingredients:
1 1/2 lbs leftover chicken or 1 1/2 lbs roasted deli chicken, shredded |
10 corn tortillas |
10 1/2 ounces low-fat cream of mushroom soup |
10 1/2 ounces low-fat cream of chicken soup |
1 onion, diced |
1 bell pepper, diced |
3 garlic cloves, minced |
5 sun-dried tomatoes, diced |
4 ounces green chilies |
8 ounces nacho cheese |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon dried oregano |
1 teaspoon chili powder |
1/2 teaspoon pepper |
12 ounces mexican blend cheese, shredded |
1 teaspoon paprika, to garnish |
1 teaspoon chili powder, to garnish |
11 ounces nacho cheese flavor doritos, crushed |
Directions:
1. Preheat oven to 350 degrees.
2. Saute onion, green pepper with garlic till tender.
3. In a large saucepan over medium heat, mix onion & bellpepper mixture, soups, olives, tomatoes, green chilis, nacho cheese, and seasonings.
4. Layer the bottom of a greased 9x12 casserole dish with 5 torn tortillas.
5. Layer the chicken pieces.
6. Top with half the sauce mixture.
7. Sprinkle with half the shredded cheese.
8. Layer with 5 torn tortillas.
9. Top with remaining sauce mixture.
10. Sprinkle remaining shredded cheese.
11. Sprinkle paprika and chili powder over the top to garnish.
12. Bake for 45 minutes.
13. Let sit for 20 minutes to cool and thicken sauce.
14. On each serving, top with crumbled Doritos.
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