King Ranch Chicken: Cozy, Condensed and Craved
King Ranch Chicken: Cozy, Condensed and Craved is a main course that serves 6. Watching your figure? This gluten free recipe has 523 calories, 35g of protein, and 28g of fat per serving. For $1.7 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1674 people found this recipe to be delicious and satisfying. It is brought to you by Food Fanatic. From preparation to the plate, this recipe takes roughly 1 hour. If you have corn tortillas, chicken stock, cayenne pepper, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is good. King Ranch Chicken, King Ranch Chicken for Two, and King Ranch Chicken are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon black pepper
1 tablespoon butter
1/2 teaspoon cayenne pepper
2 cups cheddar cheese
1 cup chicken stock, divided
1/2 teaspoon chili powder
3 cups chicken, cooked
12 tortillas corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 teaspoon cumin
1 tablespoon olive oil
1/2 cup onion
1/2 cup red bell pepper
dash salt
2 cloves garlics, minced
Equipment:
frying pan
oven
baking pan
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees...In a skillet heat olive oil and butter over medium heat. Cook onion about 5 minutes until they become soft and translucent. Add diced bell pepper and garlic and cook approx 2 more minutes until they soften. Add both the cans of soup, 1/2 cup of chicken stock, the shredded chicken, chili powder, cumin, pepper, cayenne and salt. Stir to combine and heat through. Remove from heat.In a 9x13 baking dish pour the remaining 1/2 cup chicken stock. Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan. Spread 1/3 of the chicken mixture over the tortillas. Repeat this process 2 more times using all the mixture and all 12 tortillas.Sprinkle the cheese on top and cover tightly with aluminum foil.Bake casserole for 40 minutes. Let sit for 10 minutes before serving,
Step by step:
1. Preheat oven to 350 degrees...In a skillet heat olive oil and butter over medium heat. Cook onion about 5 minutes until they become soft and translucent.
2. Add diced bell pepper and garlic and cook approx 2 more minutes until they soften.
3. Add both the cans of soup, 1/2 cup of chicken stock, the shredded chicken, chili powder, cumin, pepper, cayenne and salt. Stir to combine and heat through.
4. Remove from heat.In a 9x13 baking dish pour the remaining 1/2 cup chicken stock. Tear 4 tortillas in half and arrange them evenly on the chicken stock in the pan.
5. Spread 1/3 of the chicken mixture over the tortillas. Repeat this process 2 more times using all the mixture and all 12 tortillas.Sprinkle the cheese on top and cover tightly with aluminum foil.
6. Bake casserole for 40 minutes.
7. Let sit for 10 minutes before serving,
Nutrition Information:
covered percent of daily need
