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Mama’s King Ranch Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Dairy 4 Servings

INGREDIENTS

2 lb Skinned chicken
1 sm Onion, quartered
1/4 c Butter
1 Carrot
2 ts Chili powder
1 Bell pepper, chopped
1/4 c Reserved chicken stock
1 c Chopped onion
1 lb Cheddar cheese, grated
1/2 c Oil
15 Red corn tortillas
(or reagular corn tortillas
If you can't get them)
3/4 c Pace's picante sauce
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
Sour cream & cilantro
To garnish
Robert (Bob) Clutter Submitted By SAM WARING

INSTRUCTIONS

Place chicken, carrot and small quartered onion in a saucepan and cover
with water.  Bring to a boil and simmer for 15 mins. Strain the chicken and
vegetables, saving the broth.  Discard  the vegetables. Chop the chicken up
after it has cooled off.
Saute the chopped onions and bell peppers until the onions are trans-
lucent and the bell peppers are softened. Combine the soups, chili powder,
saut#ed onions and green peppers and chicken. Add the 1/4 cup of chicken
broth to moisten.
Heat the oil.  Dip the tortillas quickly into the hot oil for no more than
five seconds.
Place five (5) tortillas on the bottom of the casserole. Cover the
tortillas with half of the chicken mixture, then layer 1/3 of the grated
cheese over the chicken. Repeat the layers: 5 tortillas, rest of the
chicken mixture, 1/3 of the cheese, Top with 5 more tortillas, picante
sauce and the remaining cheese.
Bake for 30 minutes at 350 F and garnish with sour cream and cilantro.
Makes 8 servings.  Serve with refried beans and flour tortillas.
I know you'll like it.  Let me know how you like it.
<WARING@IMA.INFOMAIL.COM>  On 24 AUG 95 214427 ~0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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