Monday, June 9, 2008

King Ranch Chicken

King Ranch Chicken
From: Dolores Reborn

1 whole chicken, cooked and shredded into bite size pieces
1 lb Velveeta, grated (just push it through the large holes of the grater! )
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-tel tomatoes
15-20 corn tortillas (less than a pkg of 24) - cut in half

Preheat oven to 350°.

Mix soups and ro-tel together. Spread a small amount in the bottom of a 13x9 pan. Place a layer of tortillas in the pan, with straight edges on the sides. then add 1/2 the chicken and 1/3 of the sauce, and 1/2 the cheese. Layer tortillas again, then the rest of the chicken, then 1/3 of sauce and remaining cheese. One more layer of tortillas, and cover with remaining sauce. If it doesn't look like enough, mix salsa in with it. Cover completely so the tortillas don't dry out. You can add shredded cheddar on top if you want.

Cover with foil and bake about 40 minutes. Remove foil and bake another 5-10 minutes to brown a bit on top. Let sit a few minutes to firm up, if you can stand it. We usually just eat it all gooey!

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