King Ranch Chicken

• 3 to 4 lb. chicken breasts
• 12 fresh tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. green pepper, chopped
• 1 c. onion, chopped
• 1 Tbsp. chili powder
• 1 lb. Cheddar cheese, grated
• 1 can Ro-Tel tomatoes (Mexican stewed tomatoes)

1. Simmer chicken breasts until tender; bone, dice and save stock.
2. Line bottom and sides of well-greased 3-quart casserole with 6 tortillas, cut up.
3. Sprinkle with 2 or more tablespoons chicken stock.
4. Combine soups, onion, green pepper and chili powder.
5. Pour half of this mixture, half of chicken and half of cheese on tortillas.
6. Make a second layer of tortillas, chicken, soup mixture and cheese.
7. Top last layer of cheese with can of Ro-Tel tomatoes.
8. Bake at 350u0b0 for 1 hour, or until hot and bubbly.
9. May be prepared in advance and reheated.
10. Serves 12.

chicken breasts, fresh tortillas, cream of mushroom soup, cream of chicken soup, green pepper, onion, chili powder, cheddar cheese, rotel tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396870 (may not work)