Texas Lasagna (King Ranch Chicken Casserole)
This recipe has been in my family since I was a kid, and I'm a senior citizen now. For years I made it with cheddar cheese, now I make it with cheddar, Monterey Jack, and Colby, and boy, what a difference!
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READY IN: 2hrs 30mins
SERVES: 6
YIELD: 6 3x4 inch squares
UNITS: US
INGREDIENTS
Nutrition- 3 -4lbs chicken
- 1 1⁄2
- 1
- 4
- 1(10 ounce) can condensed cream of mushroom soup
- 1(10 ounce) can condensed cream of chicken soup
- 2
- 1⁄2lb shredded cheddar cheese
- 1⁄2lb shredded monterey jack cheese
- 1⁄2
- 12 teaspoons mild new mexico chile powder or 3/4 teaspoon cayenne pepper
- 1teaspoon ground black pepper
- 3⁄4teaspoon white pepper
- 1tablespoon cumin
- 1⁄2teaspoon salt
- 15 -20regular size corn tortillas
- 1⁄2cup chicken stock
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DIRECTIONS
- Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
- Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
- Mix the three cheeses together.
- Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
- Cover with tinfoil and bake at 300 degrees for 1 hour.
- Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.
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