Menu Enter a recipe name, ingredient, keyword...

King Ranch Rolled Chicken Taco Casserole

By

This a variation on the traditional King Ranch casserole using fresh produce

Google Ads
Rate this recipe 4/5 (1 Votes)
King Ranch Rolled Chicken Taco Casserole 0 Picture

Ingredients

  • 2-3 large boneless chicken breasts, cooked and chopped in bite size pieces
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 Large Beef Steak tomatoe cut into small dice
  • 4 Fresh Hatch Green chilis - skinned and chopped
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • 1 medium onion, finely chopped
  • 2 Tbs Taco or Enchilada seasoning
  • 6 Burrito Grande flour tortillas
  • 3 cups sharp cheddar chesse, grated

Details

Servings 6
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

Cook casserole at 350 degrees F.

Cook chicken breasts on medium heat in a covered saute pan along with the onions (15 minutes)
Set aside and allow to cool.
Seperate onion from chicken. Chop chicken into bite-sized pieces.

Combine soups, chicken stock, salt and pepper and taco seasoning in bowl. Mix well.

Lay out flour tortillas and fill as follows;

Place a handfull of chopped chicken across the center
Spread several spoonfuls of chopped green chilis and chopped tomatoes along side the chicken.
Spoon a few spoonfuls of soup mixture on top of chicken.
Sprinkle a few spoonfuls of chees to top.
Roll tortilla to contain ingrediants leaving ends open.
Repeat for remaining tortillas placing them side by side in a casserole dish.

Top the tacos with remaining soup mixture, onions, green chilis and chesse.

Bake in oven at 350 F for 45 minutes.

Remove from oven and allow to rest for 10 minutes before serving.

Review this recipe