Short Cut King Ranch Chicken
Ready In: 45 mins
Serves: 6-8
Yields: 1 casserole
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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