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  • Mama's King Ranch Chicken

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    Mama's King Ranch Chicken
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Skinned chicken
    • 1 sm Onion, quartered
    • 1/4 c. Butter
    • 1 x Carrot
    • 2 tsp Chili pwdr
    • 1 x Bell pepper, minced
    • 1/4 c. Reserved chicken stock
    • 1 c. Minced onion
    • 1 lb Cheddar cheese, grated
    • 1/2 c. Oil
    • 15 x Red corn tortillas (or possibly reagular corn tortillas If you cannot get them)
    • 3/4 c. Pace's picante sauce
    • 1 can Cream of mushroom soup
    • 1 can Cream of chicken soup Lowfat sour cream & cilantro To garnish

    Directions

    1. Place chicken, carrot and small quartered onion in a saucepan and cover with water. Bring to a boil and simmer for 15 mins. Strain the chicken and vegetables, saving the broth. Throw away the vegetables. Chop the chicken up after it has cooled off.
    2. Saute/fry the minced onions and bell peppers till the onions are trans- lucent and the bell peppers are softened. Combine the soups, chili pwdr, saut#ed onions and green peppers and chicken. Add in the 1/4 c. of chicken broth to moisten.
    3. Heat the oil. Dip the tortillas quickly into the warm oil for no more than five seconds.
    4. Place five (5) tortillas on the bottom of the casserole. Cover the tortillas with half of the chicken mix, then layer 1/3 of the grated cheese over the chicken. Repeat the layers: 5 tortillas, rest of the chicken mix, 1/3 of the cheese, Top with 5 more tortillas, picante sauce and the remaining cheese.
    5. Bake for 30 min at 350 F and garnish with lowfat sour cream and cilantro.
    6. Makes 8 servings. Serve with refried beans and flour tortillas.
    7. I know you'll like it. Let me know how you like it.
    8. Robert (Bob) Clutter

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