King Ranch Chicken (King Ranch- Kingsville, Texas)

Submitted by ValkyrieQueen

"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: 1hr 15mins
• Ingredients: 11
• Yields: 1 pan
• Serves: 6-8

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.