King Ranch Chicken

• 1 c. chopped onion
• 1 c. chopped green pepper
• 2 Tbsp. margarine
• 1 tsp. salt
• 1 Tbsp. chili powder
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes with green chilies
• 1 doz. corn tortillas
• 1 1/3 c. boiling chicken broth
• 3 c. cooked, chopped chicken
• 8 oz. sharp Cheddar cheese, grated

1. In a skillet, saute onion and green pepper in margarine to wilt; add salt and chili powder.
2. Mix together soups and tomatoes; add sauteed onion and pepper mixture.
3. Quickly dip tortillas in boiling chicken broth to wilt; cut in strips.
4. Layer half of tortilla strips in a greased 2-quart oblong casserole.
5. Layer half of chicken over tortillas; add half of soup mixture and half of cheese.
6. Repeat layers.
7. Bake in 350u0b0 oven for 30 minutes until bubbly.

onion, green pepper, margarine, salt, chili powder, cream of mushroom soup, cream of chicken soup, rotel tomatoes, corn tortillas, boiling chicken broth, chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421859 (may not work)