Recipe: King Ranch Chicken

I made this tonight and it was super good!! I didn’t expect it to taste as good as it actually did!
I adapted it from this King Ranch Chicken.

Ingredients:
Corn tortilla chips (I didn’t have tortillas)
2 chicken breasts
chili powder
2 cans of cream of mushroom
1 onion diced
1/2 green bell pepper diced
Can of rotel, drained (keep juice on side)
4 hot jalapeno sliced, diced small
Cheddar cheese and Mozzarella cheese
3 tablespoons of sour cream

Directions:
In a skillet cook the chicken breasts covered in chili powder…cook til done and set aside, shred when cooled.
In same skillet, cook onions and peppers until tender, pour in the rotel, two cans of cream of mushroom…cook until heated, and then put in shredded chicken…add more chili powder if needed. I also added a touch of cumin.
In a casserole dish crunch up a thin layer of tortilla chips on the bottom OR use corn tortillas and make a layer.
Pour the juice from the rotel over this so it softens the chips..I’m not sure I would do that if using tortillas.
Pour 1/2 of the mixture from your skillet over top.
Put a sparse layer of cheese, and then another layer of corn tortilla/chips.
Add the other 1/2 of mixture from skillet on top of that.
Then put the sour cream, and smooth out over top of that.
Then cover in cheese.
Bake at 350 degrees for 20 min.

Next time I will use tortillas, or maybe even fill the tortillas and roll them up, kind of like an enchilada casserole…but it was still SO good. My husband loved it and he doesn’t like a lot of Mexican food. My sister loved it and she doesn’t like green peppers.