King Ranch Casserole is a staple down here in the south. A filling Tex Mex style casserole, this dish is layered with corn tortillas, chicken, peppers, and cheese. It's the perfect meal to satisfy a cowboy after a long day of ranching or farming- at least I think that's where the name came from, but don't quote me on that.
KING RANCH CASSEROLE
2 lbs. chicken (can be breast, thighs, or whatever you have on hand)
1 tsp. caldo de pollo
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. chili powder
1 can rotes tomatoes and chilis
1 onion, diced
1 package corn tortillas
1 bell pepper, diced
1/2 lb. longhorn cheese, grated
Preheat oven to 350ºF.
Boil chicken in water seasoned with clad de pollo for about 30 minutes, or until fully cooked. Shred the chicken and reserve the broth, set aside.
Add your bell pepper and onion to a skillet over medium-high heat with about a tablespoon of olive oil and sauté until tender.
In another pot, heat cream of chicken, cream of mushroom, chili powder, rotes, onions, and bell pepper with some broth from the boiled chicken.
Place the tortillas in a bowl and ladle a few cups of the broth from the boiled chicken over the tortillas.
In a casserole dish, begin with a layer of tortillas, then shredded chicken, soup mixture, and grated cheese. Repeat until you have used up all of the ingredients.
Bake for 15-20 minutes.
Serve and enjoy!