King Ranch Chicken

I grew up on various casseroles. It is how one raises a proper Midwest girl. This doesn't scream Midwest dish to me, but it does introduce some new flavors to ones I grew up with.

Ingredients
Butter or cooking spray
1 large white or yellow onion, finely diced

1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 rotisserie chicken
1 10.5 oz can of cream of chicken soup
1 10.5 oz can of cream of mushroom soup
1 10 oz can of diced tomatoes and chiles
2 tbs of chili powder
1 tsp of ground cumin
1/4 tsp of cayenne pepper
1/2 tsp of kosher salt
1/2 tsp of black pepper
2 cups of chicken broth
16 corn tortillas, torn into pieces
1 1/2 cups of grated sharp cheddar cheese
1 1/2 cups of grated Monterey Jack cheese

Directions
Preheat oven to 350, and butter a 9 x 13 baking dish
In a medium bow, mix the soups, tomatoes and chiles, chili powder, cumin, cayenne, salt, pepper and chicken broth together.
Line the bottom of the dish with half of the tortillas.
Then spread a layer of onions and peppers.
Top with cheese and pour half the soup mixture on top.
Repeat layers.
Cover dish with foil and bake for 45 minutes.
Uncover and bake for another 15 minutes.

Changes I Made!
I made sure to seed the jalapeno as well. For me, this dish is at the top of my spice tolerance, so if you're a wuss like me make sure to keep things on the mild side.

This recipe comes from Pioneer Woman: Come and Get it!

Comments

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