King Ranch Rolled Chicken Taco Casserole
By klborgen
This a variation on the traditional King Ranch casserole using fresh produce
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