Seven Can King Ranch Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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It may not be gourmet, but it's easy and it's good. I got this recipe from the back of a bag of supermarket brand colby-jack shredded cheese. You can substitute an equal amount of cooked cubed or shredded chicken for the canned chicken if you prefer. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 ounce) can tomatoes and green chilies |
1 (4 ounce) can diced green chilies |
1 (10 1/2 ounce) can chicken broth |
2 (12 1/2 ounce) cans chicken breasts |
18 corn tortillas, cut in quarters |
2 -3 cups colby-monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350.
2. Pour chicken broth into a large bowl. Soak quartered tortillas in broth for at least 5 minutes.
3. Remove tortillas. Add all remaining ingredients except the cheese to the bowl and mix together.
4. Spray a 2 quart casserole dish with non-stick cooking spray.
5. Layer ingredients in dish as follows, repeating as necessary: tortillas, chicken/soup mixture, cheese. Be sure to end with a layer of tortillas topped by a layer of cheese.
6. Bake approximately 1 hour.
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