Carol's King Ranch Casserole

Layers of boiled chicken, a creamy soup mixture with red bell pepper, diced tomatoes and green chile peppers and flour tortillas are covered with shredded cheese and baked. Tex-Mex at its best! There are several versions of this, but this is my own rendition. One of my family's favorite meals.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 632 Calories

Ingredients

• 1 cup chopped onion
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 tablespoon chicken bouillon
• ½ cup diced red bell pepper
• 12 (8 inch) flour tortillas
• 2 (8 ounce) cans chili beans, drained
• 3 cups shredded Colby-Monterey Jack cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.

Step 3

In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.

Step 4

In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.

Step 5

Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.