KING RANCH CASSEROLE
recipe from Southern Living
1 large onion, chopped
1 large green bell pepper, chopped
3 cups chopped cooked chicken breasts*
1 (10 3/4 oz.) can cream of chicken soup
1 (10oz) can of diced tomato and green chiles**
1 1/2 cups sour cream
1 tsp. chili powder***
1/2 tsp. salt****
1/4 tsp. garlic powder****
12 (6 inch) fajita-size corn tortillas*****
1 (8oz.) block of cheddar cheese
Garnishes: chopped tomatoes, dollop of sour cream
-saute onion and bell pepper in a lightly greased Dutch oven over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat (I didn't use a Dutch oven. I sauteed them in a pan)
-Tear 6 tortillas. I layered 3 tortilla worth of pieces in a lightly greased 8-inch square baking dish. Top with with chicken mixture and 1/3 cup cheese. Repeat. Then, it should be full enough to where you just sprinkle the rest of the cheese on top.
-Bake at 350 for 50 minutes.
-I garnished it with a dollop of sour cream and sprinkled a few diced tomatoes on top of that.
*I used two cans of Kirkland's (Costco) chopped chicken
**this is a can of rotel
***didn't have chili powder, substituted paprika
****didn't have garlic powder, so used 1 tsp. of garlic salt and omitted salt.
*****didn't need 12 fajita tortillas
And, I served it with one of my faves:
I hope you all are having a fabulous week! By the time you read this, I'll be down in Auburn, AL for the Auburn-Arkansas game. WAR EAGLE!!!!!!