MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: King Ranch Chicken Casserole
Categories: Poultry, Breads, Vegetables, Chilies, Soups
     Yield: 6 Servings

    12 sm Corn tortillas (6")
     2 oz Butter
     1 lg Onion; diced
     2 md Poblano chilies; seeded,
          - diced
    10 oz Can diced tomatoes with
          - green chilies (Ro*Tel)
10 1/2 oz Can cream of mushroom soup
10 1/2 oz Can cream of chicken soup
     1 c  Chicken stock
     2 ts Chilli spice mix
     1 ts Garlic powder
   1/4 ts Black pepper
     3 c  Chicken; cooked, shredded
     2 c  Shredded Mexican-blend
          - cheese

MMMMM---------------------OPTIONAL GARNISHES--------------------------
          Extra chilli spice mix
          Cilantro; chopped
          Scallions; chopped
          Tomatoes; diced
          Sour cream
          Salsa

 One at a time, lay a corn tortilla in a hot, nonstick pan over
 medium-high heat. If you have a glass-top stove, you can lay them
 right on the burner! Toast the tortilla for 20 to 25 seconds until
 brown or lightly blackened spots appear, then use tongs to flip it
 and toast the other side. Repeat with the rest of the tortillas.
 Hold them aside.

 Set the oven @ 350°F/175°C.

 Spray the inside of a 13x9" baking dish with nonstick spray.

 Melt the butter in a large skillet over medium heat, then stir in
 the diced onions. Saute the onions for 5 minutes. Add in the diced
 poblano peppers. Stir and saute for another 3 minutes, until the
 onion looks translucent and the peppers have softened.

 Pour the diced tomatoes and chilies, cream of mushroom soup, cream
 of chicken soup, and chicken stock into the skillet. Add in the
 chili powder, garlic powder, and pepper. Stir everything together,
 then simmer the mixture for about 7 minutes, until the sauce looks
 thickened. Remove the pan from the heat, and stir the shredded
 chicken into the sauce.

 Lay six of the tortillas across the bottom of the pan with the
 edges going up the sides just slightly. Spoon half of the chicken
 and sauce mixture over the tortillas. Lay the remaining six
 tortillas over the top and then spoon the rest of the chicken and
 sauce over. Sprinkle the Mexican-blend cheese evenly over the top.

 Place the pan in the oven and bake the casserole for 30 minutes,
 until it looks bubbly and the cheese has melted and started to
 brown. Remove the pan and let it cool for 10 minutes. Garnish with
 a little sprinkle of chili powder for color and scatter chopped
 cilantro, scallions, or diced tomatoes across the top. Slice and
 serve with optional garnishes like sour cream or salsa.

 Recipe by Nancy Mock, Horse Apple, Vermont

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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