King Ranch Chicken
Total Time
Prep: 60 min. Cook: 60 min.
Makes
8 servings
Ingredients
1 large chicken (or 1 rotissery chicken)
1 stalk celery
1/2 medium onion
3 qts water (or 1 16 oz can chicken broth)
1 pkg flour tortillas
1 can cream of chicken soup
1 can cream of celery soup
1 jar jalapeno cheeze whiz
1 16oz pkg grated cheddar cheese
1 large chopped onion
1 can rotel tomatoes (drained)
1 can chopped green chili's
Directions
Place chicken, celery, onion and water in a stock pot and boil until tender. Cool, debone and cut into bite size pieces. Reserve stock. (Or debone rotissery chicken and open can of chicken broth.)
Over medium heat in large saucepan add soups, cheeze whiz, half of the cheddar cheese, chopped onion, rotel tomatoes and green chili's until all ingredients are blended.
Spray a 10 x 13 casserole dish with vegetable spray.
Soak flour tortillas in chicken broth for 1 - 2 minutes.
Using 2 - 4 tortillas, place a layer on the bottom and sides of dish, overlapping.
Next put one layer of chicken (1/3) on top of the tortillas.
Top with 1/3 of the soup/cheese sauce.
Place another layer of soaked tortillas on top of the sauce and repeat chicken and soup/cheese sauce.
Add one additonal layer of tortillas, chicken and soup/cheese sauce.
Top with the remainder of the cheddar cheese.
Place in preheated 350 degree oven for approximately 40 minutes.
Allow to rest for 15-20 minutes before cutting into serving pieces.
