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King Ranch Chicken
Yummy, Tex-Mex style lasagna
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Ingredients
- ¼ cup butter
- ½ cup chopped green bell pepper
- ½ cup chopped yellow onion
- 1 can (10 ¾ oz) condensed cream of chicken soup
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- 1 can (10 oz) ro*tel diced tomatoes with chilies undrained
- 2 cups shredded cooked chicken breast
- 12 each tortillas 6 inch
- 2 cups (8 oz) shredded cheddar cheese
Instructions
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Preheat oven to 325 Spray 9 x 13 pan, set aside.
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Melt butter over medium heat. Add pepper and onion, cook and stir 5 minutes or until tender. Once tender turn off the heat and stir in both cans of soup, undrained tomatoes and shredded chicken.
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Place 4 of the tortillas in the bottom of the pan, covering the bottom completely. You may need to cut the tortillas in half to better fit in the pan. Spread a third of the chicken mixture on top of the tortillas and sprinkle a third of the cheese on top. Repeat for two more layers of tortillas, chicken mixture and cheese.
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Bake uncovered 40 minutes until hot and bubbly.
Recipe Notes
I cut raw chicken into smaller pieces, so they cook quicker. I cook the chicken in a large skillet, sprayed with non-stick spray. I use a fajita spice mix packet to season the chicken while cooking. Once the chicken is cooked, remove from skillet. While pepper and onion are cooking, shred cooked chicken. I like seasoning the chicken while it cooks to add more flavor to the dish.