King Ranch Chicken

 in Favorite Recipes by

Provided for the June 2022 issues of North Ellis Co.NOW and WaxahachieNOW magazines.

  • 1 green bell pepper, diced 
  • 1 white onion, diced 
  • 3 cups chicken, shredded and cooked
  • 1 14-oz. can cream of chicken soup, not diluted
  • 1 14-oz. can cream of mushroom soup or cream of poblano soup 
  • 1 14-oz. can Ro-Tel, undrained
  • 14 corn tortillas 
  • 2 cups cheddar cheese, grated 
  • Paprika or chili powder, to taste
  • Salt, to taste 
  • Pepper, to taste
  1. Sauté the bell peppers and onion until tender. In a large bowl, stir together the chicken, soups, Ro-Tel and sautéed vegetables.
  2. Brown the tortillas in some oil for just a second; layer them on the bottom of a greased casserole dish. 
  3. Spread half of the chicken mixture over the tortillas; sprinkle the layer with cheese. Repeat layers of tortillas and chicken mixture using the remaining cheese on top. Sprinkle spices on top.
  4. Bake, uncovered, for 25-30 minutes on 375 F. Let sit a few minutes before serving.