Subj : Famous Recipes - 09
To   : All
From : Dave Drum
Date : Fri Feb 03 2023 03:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: King Ranch Chicken Casserole
 Categories: Poultry, Breads, Vegetables, Chilies, Soups
      Yield: 6 servings
 
     12 sm (6") corn tortillas
      2 oz Butter
      1 lg Onion; diced
      2 md Poblano chilies; seeded,
           - diced
     10 oz Can diced tomatoes w/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  Cooked, shredded chicken
      2 c  Shredded Mexican-blend
           - cheese

MMMMM---------------------OPTIONAL GARNISHES--------------------------
           Extra chilli spice mix
           Chopped cilantro
           Chopped scallions
           Diced tomatoes
           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 20-25 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 @ 350ºF/175ºC.
  
  Spray the inside of a 13" X 9" 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 FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... First Law of Lab Work:  Hot glass looks exactly the same as cold glass.
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