Casseroles, Mexican - Spanish

King Ranch Casserole

  • 1 Large onion, chopped
  • 2 Bell peppers, diced
  • 1/2 pounds Mushrooms, fresh, sliced
  • 1/4 cups Butter
  • 1- 10 1/4 oz. can Cream of chicken soup, undiluted
  • 1- 10 1/4 oz. can Cream of mushroom soup, undiluted
  • 2 - 10 1/4 oz. cans Ro-Tel tomatos
  • 2 cloves Garlic, minced
  • 1 tablespoons Chili powder
  • 1/2 teaspoons Tabasco sauce
  • 1/2 teaspoons Dried jalapeno powder
  • 1 - 4 oz. can Green chilies, chopped
  • 1 cups Chicken broth
  • 8 ozs. Soft flour tortillias
  • 4 cups Cheddar cheese, grated
  • 4 cups Chicken, cooked and diced

    • *** See Notes at end of Recipe *** Saute onion, mushrooms, green pepper and garlic in butter. Add soups, Ro-Tel, chili powder, Tabasco sauce, jalapeno powder and green chilies. Separate tortillas andtear each into 6-8 pieces. Place tortillas in chicken broth for 10 minutes. Tortillas should soak up all the chicken broth. If not, add remaining broth to sauce. Line the bottom of a large casserole dish with half the tortillas. Layer withchicken, sauce and cheese. Repeat, ending with cheese on top. Bake in a 350 degree oven for thirty minutes.

    *** Notes *** 1) I prefer not to soak the tortillas in the broth. But you decide to do so,keep the pieces in a single layer untiluse. Otherwise, they will stick together in a doughy mass.

    2) Instead of the "Ro-Tel" brand of tomatoes and green chilies, I prefer the "Old El Paso" brand. The tomatoes are minced very fine in this brand which fits the recipe better.

    3) Instead of canned chicken, I boil two whole chickens and de-bone the meat. This also allows use of the carcass's for broth.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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