King Ranch Chicken

• 1 medium sized chicken (I use 6 breasts)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. cumin seed
• 1/4 tsp. garlic powder
• 2 cans diced Ro-Tel chilies
• 1/2 lb. grated Cheddar cheese
• corn tortillas
• cilantro
• 2 cans chicken soup (Campbell's)

1. Boil, debone and shred chicken.
2. Dip tortillas (2 to 4) into chicken water and place in bottom of greased casserole dish.
3. Add all spices to chicken in bowl; mix.
4. Place mixed chicken and spices on layer of tortillas; spoon on chicken soup, Ro-Tel chilies and grated cheese.
5. Repeat until all ingredients are used, ending with cheese on top.
6. All of this can be adapted to your personal taste.
7. I like it a little spicy myself.
8. Place in oven at 400u0b0 until cheese melts.
9. Serve on hot corn tortillas.
10. Great for making ahead and for large parties!

chicken, salt, pepper, cumin, garlic powder, rotel chilies, cheddar cheese, corn tortillas, cilantro, chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640393 (may not work)