We'll just call this a no hassle recipe for chicken enchiladas. It has been in the family for a long, long time. Originally made on the King Game Ranch in south Texas for hunting parties, it's a people pleaser.
King Ranch Chicken
5 chicken breasts
1 c. chicken broth
1 - 16 oz. package Mexican cheese
1/2 c. green pepper chopped
3/4 c. onion chopped
1 can Rotel or 3/4 c. salsa
2 Tablespoons chili powder
1 tsp garlic powder
1 can cream of chicken soup
8 c. Santita's white corn chips, broken.
In a pot, boil chicken breasts until thoroughly cooked. Take out and dice into small pieces. Reserve chicken stock.
*** You can also pan cook these with some olive oil.
In large mixing bowl, add chicken, chicken stock, cheese, green pepper, onion, Rotel, chili powder, garlic powder, cream of chicken soup, and tortilla chips. Mix well. You can adjust the amount of chicken broth to make the cassorole more crunchy or mushy...whatever your preference.
Grease or spray casserole dish. Dump mixture into casserole dish and spread out evenly. Bake at 400 degrees until cheese is bubbling and starting to brown. (about 40 mins.)
I normally just serve this with a big salad or cut up fresh veggies. For different variations you could always add:
can of black beans
a cup of frozen corn.
1/2 c. chopped cilantro
substitute salsa verde for the Rotel
I will admit to never trying any of the above variations, since the hubby has forbidden me messing with the recipe.
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