King Ranch Chicken (King Ranch- Kingsville, Texas)

This is not the original recipe in that it has more modern ingredients (i.e. canned condensed soup as opposed to the scratch recipes) but the flavor is a bullseye to the original dish served in Kingsville, Texas. My thanks to Juanita for sharing.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 pan

Ingredients

• 4  chicken breasts, skinned, boned, halved
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons butter
• 1  green pepper, chopped
• 1  medium onion, chopped
• 20  ounces tomatoes and green chilies, undrained
• 1 (10 ounce) can  cream of mushroom soup, undiliuted
• 1 (10 ounce) can  cream of chicken soup, undiluted
• 12  small tortillas
• 2  cups cheddar cheese, shredded

Directions

1. Sprinkle chicken with salt and pepper; place in a baking dish.
2. Bake at 325 for 20 minutes; cool. Corsely chop chicken; set aside.
3. Melt butter in a large skillet over medium heat; add bell pepper and onion, and cook, stirring constantly until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups.
4. Place 1/3 of the tortillas in the bottom of a greased 13x9x2 baking dish; top with 1/3 of the chicken mixture, sprinkle 2/3 cup of cheddar cheese. Repeat layers, reerving the last 2/3 cup of cheese.
5. Bake at 325 for 35 minutes; sprinkle remaining cheese on top and bake for additional 5 minutes.
6. Let stand 5 minutes before serving.