1 chicken 2 1/2-3 lb., boiled, deboned, browned and salted
1 large onion, chopped
12 corn tortillas, cut into 1/2 inch strips and fried in a little bacon grease until just crisped.
mexican cheese
grated velveeta
1 green bell pepper
Instructions
Blend soups, rotel and broth in blender until smooth. (if doubling recipe, mix by hand)
Stir in chicken.
Saute onion and bell pepper just until soft.
Arrange in 9x13 in layers.
Tortillas, chicken/sauce mixture, cheese, onion/pepper mixture and sauce until all ingredients are gone.
You can sprinkle a layer of flour between onions and sauce if you want it thicker.
End with cheese.
Serving
Suggestions
Garnish each serving with jalapenos, black olives, sour cream and salsa.
Originally Submitted
5/16/2010
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