4 to 5 boneless/skinless chicken breasts, boiled and shredded (save the broth)
1 medium onion, chopped
1 large green pepper, chopped
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 can of Rotel original diced Chilies and Tomatoes
4 cups of shredded cheddar cheese
1 package of Yellow Corn tortillas (about 20)
Preheat over to 350 degrees F.
Soak tortillas in chicken broth to soften (about 5 minutes). Cut tortilla into pieces and place on bottom of greased 9 x 13' pan. Place shredded chicken on top of tortillas. Layer onion, peppers and cheese on top of chicken. Mix together soups and Rotel tomatoes, pour over the top of the chicken - cheese mixture. Cover with foil and bake for 45 minutes.
My family has been making this casserole for years! It is a South Texas Staple. The King Ranch is a huge ranch in South Texas not far from where I grew up in Corpus Christi. I don't know if this recipe originated from there, but it sure brings me back to Texas when I make it!
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