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King Ranch Casserole - Cooking with Tami
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King Ranch Casserole

This is always great for two meals in my house, but I wanted to try to add more flavor to the traditional recipe.  This version seems to kick it up a notch!
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Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 large boneless, skinless chicken breasts
  • 2 10 ¾ oz. cans condensed cream of mushroom soup
  • 1 15 oz. can diced tomatoes with green chiles
  • 3 Tablespoons Fajita seasoning
  • 2 cups grated Cheddar cheese
  • 1 dozen corn tortillas torn into pieces

Method
 

  1. Preheat oven to 350°.
  2. Salt and pepper the chicken breasts and grill over medium heat 8-10 minutes a side.  Let rest for 5 minutes, then using two forks, shred the chicken breasts and set aside.      
  3. Combine soup, tomatoes, and Fajita seasoning in a bowl and mix well.
  4. Spray a 13" x 9" pan with cooking spray.  Layer four of the ripped tortillas on the bottom of the pan.
  5.  Layer a third of the shredded chicken, a third of the grated cheese, and a third of the soup mixture.
  6. Repeat two more layers.  Add two more torn tortillas on top with some more of the grated cheese.
  7. Bake at 350° for one hour.  Let rest for 5 minutes before serving.