King Ranch Casserole

By txnurselaw

Ingredients

• 1 onion, chopped
• 2 tablespoons vegetable oil
• 2 cups shredded cooked chicken
• 1 can cream of chicken soup*
• 1 can cream of mushroom soup*
• 4 ounce can diced green chilies
• 15 ounce can diced tomatoes, drained
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 – 14 corn tortillas (six inch)
• 2 cups shredded cheddar cheese

Details

Adapted from southernplate.com

Preparation

Step 1

Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned.

Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

Tear tortillas into small pieces. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

*Can use fat free
Can assemble this the night before, store in the fridge, and bake when you get home!