• Famous Recipes - 09

    From Dave Drum@1:3634/12 to All on Thu Feb 2 15:03:00 2023
    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

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