RO*TEL Across America Recipe Contest - King's Ranch Casserole

King's Ranch Casserole

by Elizabeth from TX

Mexican style lasagna with tortillas, chicken and cheese

AVERAGE RATING

Category

Main Dish

Prep Time

20 minutes

Servings

6-8

Recipe Ingredients

1 pkg 24 ct yellow corn tortillas (I use the extra thin ones)
2-3 TBSP (pats) butter or margarine
¼ - ½ cup chopped onion (if you like onions you can add more)
1 can cream of chicken soup, regular or fat free
1 can cream of mushroom soup, regular or fat free
1 can rotel diced tomatoes original flavor, if you don’t want it as spicy then you can use the Mild
1-2 TBSP of chili powder.
Salt and pepper to taste
16 oz of shredded cheese, cheddar or a mix of cheddar and Monterey jack. Set some aside for the top (you may or may not use all of the cheese, depends on your taste)
3 chicken breast, cooked and shredded. Set aside

Also as a variation if you like mushroom you can add a jar or can of sliced mushrooms.

Directions

In a sauce pan add butter and onions. Cook onions until they are turning soft or transparent. If you add mushrooms, add them to the onions and cook together.

Add soups, rotel, salt and pepper, stir. Sprinkle ½ of the chili powder in and stir, then taste. If you like it with more of the chili flavor add a little bit more. I usually use the full amount or sometimes more. The sauce will be thick. This is the way you want it.

In a casserole dish, you will layer like lasagna.
Corn tortillas to cover the bottom. Spread the chicken and then sprinkle cheese on top. Cover, not smother with just enough sauce to barely cover.

Then start the next layer, with the tortillas again until you run out. On the very top cover with tortilla as the top layer then with Cheese.

Cover with foil and bake at 375 for 30 mins until the cheese has melted and it is warm all the way through.