I hope to be back up and running with this cooking blog again. The long hiatus has been due in part to the fact that I am in my 3rd trimester, and we have been repeating a lot of our favorite dinners that are already on this blog. We have been enjoying the tried and true dinners since we are getting exhausted and I am getting bigger. Dinner tonight was terrific, and not only because I did not have to make it. My wonderful husband remembered how much we have enjoyed King Ranch Casserole, and he was really craving that corn flavor from the tortillas. He has never liked corn tortillas until we discovered Mission’s white corn tortillas. They are delicious without being overly corn flavored. In the past we have mistakenly used flour tortillas, thinking that they are interchangeable with corn, where they really and truly are not. In this dish the flour tortillas turn out extra chewy and hard to eat, whereas the corn is very soft and has the best texture to match the chicken sauce.
King Ranch Casserole
1 1/4 C. chopped white onion
McCormick’s Roasted Garlic chicken seasoning
2 C. chopped cooked chicken
2 Tbs. vegetable oil
2 cans cream of chicken soup (3 C. homemade cream of chicken soup)
1 10 oz. can of diced tomatoes with green chilies, drained, or most of a 14.5 oz. can drained
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
12 (6″) white corn tortillas, or corn tortillas
2 C. (8 oz.) shredded cheddar cheese
- Cut the chicken breast into bite size pieces, cook in butter and sprinkle with seasoning. Take the chicken out of the pan when cooked.
- Add the oil and saute the onion for aprox. 4 minutes, until it is translucent and tender.
- Stir in the chicken and the next 6 ingredients. Remove from heat.
- Cut tortillas into 1″ pieces and layer 1/3 in the bottom of a greased 13 x 9 baking dish. Cover with 1/3 of the chicken mixture and then 1/3 of the shredded cheese. Repeat these layers 2 more times.
- Bake at 350° for 30-35 minutes.