Friday, April 4, 2014
It feels like FOREVER since I last made this meal. It has been that long! 3, 4, 5, 10 years...? I can't even remember the last time that I made it. Hubs and I love this meal, but it has a bit of a kick, which the kids can't seem to tolerate so well. Instead of using mild or original Rotel Tomatoes and Chiles, I switched and used Rotel Cilantro & Lime, a much a milder version, so there was no loss of flavor while toning down the heat.
King Ranch Chicken
2 boneless, skinless chicken breasts, cooked and cut into small pieces
1 green bell pepper, diced
1 med. onion, chopped
1 Tbsp olive oil
1 can (10 oz) Rotel Cilantro and Lime
1 tsp chili powder
1 1/2 tsp oregano
1 1/2 tsp cumin
1 can (10 3/4 oz) cream of chicken soup
1 cup chicken broth
8 corn tortillas
1-2 cups shredded cheese, your choice (cheddar, queso fresco, etc.)
Preheat oven to 325 F. Saute' bell pepper and onion in a medium skillet with olive oil. Add Rotel and spices. Combine cream of chicken soup and chicken broth in a medium bowl. Stir into Rotel mixture. Place 1/2 of chicken in bottom of a 13x9" baking dish. Cut tortillas into quarters; cover half of them on top of chicken layer. Spoon half of sauce mixture on top of tortilla layer. Repeat chicken, tortilla and sauce mixture layers. Sprinkle with cheese on top. Cover baking dish with foil; bake for 30-35 minutes.
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