Thursday, November 3, 2011

King Ranch Chicken Casserole

Crock pot conversion at bottom

2 c cubed cooked chicken
1 15oz can black beans rinsed and drained
1 14 oz can petite diced tomatoes drained
1 can cream of chicken soup
1 4 oz can diced green chilis drained
1 c frozen corn
1 small onion chopped
3 cloves garlic minced
1 5oz can evaporated milk
1 Tblsp olive oil
1 c shredded cheddar cheese
4 corn tortillas
2 tsp chili powder
1/2 tsp salt
1/8 tsp cayenne pepper
(or instead of these last 3, use a taco seasoning packet)

preheat oven to 350
in skillet, cook onion and garlic in oil until tender
add frozen corn, stir and cook until corn is thawed
remove from heat and add tomatoes
in medium bowl, combine chicken, beans, soup, chilis and milk
in small bowl combine seasonings, or if using a packet place in bowl
cut tortillas into 1 inch strips
coat strips in seasoning
spray 9X13 baking dish with non-stick spray
layer half of chicken mixture, then half of tortillas, then half of tomato mixture, then half of cheese
repeat layers making sure to end with cheese
bake at 350 for 40-50 minutes, until sauce is bubbling and cheese is melted and turning brown
serve with salsa, sour cream, and/or guacamole

This recipe comes in at just under $8, sometimes less if you can get all of the ingredients on sale

This can also be done in the crock pot.  Follow the recipe as usual, but then layer in a 6qt oval crock pot.  Cover and cook on low 4-5 hours depending on the heat of your pot.

Until Next Time.....

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