Tex-Mex at its best…
|Great holiday or potluck dish!|
Boy do I ever learn my lesson when they do that!
King Ranch Chicken is a fantastic chicken dish, not too spicy the way we make it, but with plenty of Tex-Mex flavor. It's named after the famous King Ranch in south Texas which takes up an entire county south of Corpus Christi and upon which the movie "Giant" was based. My wife reconstructed this dish for me the other day from memory. Her version is wonderful and she walked me through the preparation. It was all kind of delicious. Wish you could have been there.
- 4 large chicken breasts or 2 boxes of Morningstar Farms Vegetarian Chicken Patties or 2 cans of Loma Linda or Worthington brand vegetarian chicken
- 2 cans mushroom soup
- 1 can Rotel ™ tomatoes and green chilies (mild to hot – your choice)
- 8 oz. Shredded cheddar cheese
- ¼ block Velveeta ™ cheese, diced small
- Small onion – chopped
- Bell pepper – chopped
- Small jar of jalapeno slices
- 15 corn tortillas
- Sour cream
- Small can sliced black olives (optional)
- Olive oil
- Boil or cook the chicken in the microwave, drain it and dice into small cubes. If making the vegetarian version, simply dice the vege-chicken pieces into small cubes.
- Sautee the chopped onion and bell pepper in a little oil in the electric skillet. I prefer olive oil because it’s a healthier fat, but any oil will do. Dice up a few jalapeno slices and toss them into the oil. I only put a palmful of small pieces into this recipe - enough to lightly flavor it without adding a lot of heat or a nasty surprise for those with tender tongues.
- When the onion, jalapeno and bell pepper are done, pour in the 2 cans of soup and the can of Rotel ™. Any tomatoes and green chilies will do. I like the mild Rotel for the sake of the children. Otherwise this dish can get a bit fiery.
- Stir in the chicken pieces and heat the mixture till it begins to bubble. Then turn off the skillet.
- Chop the tortillas into strips.
- Lay down a layer of tortilla strips in the bottom of the casserole dish.
- Spread a layer of diced Velveeta ™ evenly over the tortillas about an inch or two apart, then cover with a layer of soup/chicken/veggies mix – not too thick. You can sprinkle on a layer of black olives if you want them at this point.
- Repeat one more time with tortillas, Velveeta, chicken mix and olives (optional).
- Sprinkle grated cheddar cheese over the top to give it a finished look and because I like a lot of cheese. You can also add a few optional jalapenos and black olives to make it pretty. Spread out the jalapenos so the wimpy people with tender tongues can find them easily and pick them off.
- Cover the casserole dish and bake in the oven at 350 degrees till the cheese on top is thoroughly melted and the whole thing begins to bubble at the sides. Turn off the oven and let it set there till you have the rest of the meal set out.