Short Cut King Ranch Chicken
"Everyone sautes and cuts all these peppers, onions, and tomatoes. Why not just use salsa? Saves you tons of time and it's sooo good."
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 4 chicken breasts
- 2 (10 ounce) cans cream of chicken soup
- 1 (8 ounce) jar salsa (as hot as you like)
- 1 (8 ounce) bag of shredded mexican monterey jack cheese
- 12 flour tortillas
directions
- Preheat oven to 350.
- Cook the chicken in olive oil, salt and pepper.
- Shred the meat.
- While chicken is cooking, mix the salsa and the cream of chicken in a large bowl.
- Put a layer of tortillas in the casserole dish, completely cover the bottom.
- Pour half of mixture and spread to cover tortillas
- Spread half of the chicken over the mixture.
- Spread half the cheese over the chicken.
- Repeat steps 3 - 6 to form second layer.
- Bake 30 min until cheese is bubbling.
- Take out and LET IT COOL.
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RECIPE SUBMITTED BY
When i first got married i pretty much hated to cook but one day my husband got me a rachael ray cookbook. Now, i just can't stop. I cook for every meal. I would rather cook than go out to eat. We lived in Italy our first year of marriage so i love to cook italian things I'm a terrible baker... just terrible. My mom is cajun so most of things i cook are either cajun inspired or italian. I was also raw vegan for a while so i like to encorporate healthy
things back into our diets.
I believe eating cold takeout in front of the computer is the best way to wind down.
