Pat'S King Ranch Chicken

• 1 (3 1/2 to 4 lb.) broiler-fryer, cut up
• 1 (10 oz.) pkg. corn tortillas
• 1 large onion, thinly sliced or chopped
• 1 large green pepper, chopped
• 2 c. (8 oz.) Monterey or Cheddar cheese
• 1 1/2 tsp. chili powder
• 1/2 tsp. garlic salt
• 1 can cream of chicken soup, undiluted
• 1 can cream of mushroom soup, undiluted
• 10 oz. can diced tomatoes and green chilies

1. Cook chicken in boiling water to cover for 45 minutes or until tender.
2. Remove chicken, reserving 3 cups of broth in a Dutch oven.
3. Let chicken cool, then skin, bone and cut into bite-size pieces.
4. Set aside.
5. Bring reserved broth to a boil.
6. Cut tortillas into quarters and dip into broth for 5 seconds to soften.
7. Set aside.
8. Place half of tortillas in a lightly greased 13 x 9 x 2-inch pan.
9. Layer with half each of chicken, onion and green pepper.
10. Repeat layers.
11. Sprinkle top with cheese, chili powder and garlic salt.
12. Combine soups and spread over cheese. Top with undrained tomatoes.
13. Bake at 350u0b0 for 45 minutes or until cooked through.
14. For a slightly different flavor, you may marinate the chicken overnight in Italian dressing and pineapple chunks.

corn tortillas, onion, green pepper, monterey, chili powder, garlic salt, cream of chicken soup, cream of mushroom soup, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186762 (may not work)