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

Title: King Ranch Casserole
Categories: Breads, Vegetables, Chilies, Poultry, Cheese
Yield: 8 servings

12 Corn tortillas (6")
1/4 c Butter
1 lg Onion; fine chopped
2 Poblano peppers; seeded,
- fine chopped
10 oz Casn Ro*Tel diced tomatoes
- w/green chilies
10 1/2 oz Can cream of mushroom soup;
- undiluted
10 1/2 oz Can cream of chicken soup;
- undiluted
1 c Chicken stock
2 ts Chilli spice mix
1 ts Garlic powder
1/4 ts Pepper
3 c Shredded, cooked chicken
2 c Shredded Mexican cheese
- blend

MMMMM--------------------------OPTIONAL-------------------------------
Sour cream
Salsa
Chopped fresh cilantro
Green onions
Tomatoes

Set oven @ 350ºF/175ºC.

In a large dry skillet over medium-high heat, cook
tortillas until lightly toasted, about 30 seconds on
each side. Set tortillas aside.

In the same skillet, melt butter over medium heat. Add
onions; cook and stir 5 minutes. Add poblano peppers;
cook and stir until vegetables are tender, another 3-5
minutes.

Stir in diced tomatoes with green chiles, soups, stock,
chili powder, garlic powder and pepper. Bring to a boil.
Reduce heat; simmer, uncovered until slightly thickened,
6-8 minutes. Remove from the heat. Stir in chicken.

Place 6 tortillas over the bottom and slightly up the
sides of a greased 13x9-in. baking dish. Top with half
the chicken mixture. Arrange remaining 6 tortillas over
filling. Top with remaining chicken mixture. Sprinkle
with cheese.

Bake, uncovered, until bubbly, 27-30 minutes. Let stand
10 minutes before serving. If desired, sprinkle with
additional chili powder and serve with optional
toppings.

Nancy Mock, Southbridge, Massachusetts

Makes: 8 servings

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

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