King Ranch Chicken with a Twist


I was met with rave reviews after several people tried my “King Ranch Chicken with a Twist” dish this week. Try it. You’ll like it. I don’t know for sure, but it’s probably better the second day. There was none left to experiment with.

King Ranch Chicken with a Twist

Ingredients:

  • 12 corn tortillas torn into bite-sized pieces
  • 1 regular size can of cream of chicken
  • 1 regular size can of cream of mushroom
  • 1 regular size can of fire roasted tomatoes (or Ro-tel)
  • 2 cups cooked chicken cut into bite size pieces (I just boiled it with a little salt and pepper)
  • half a lime (or 2 tspns lime juice)
  • half a large white onion (or comparable) thinly sliced
  • 2 Tablespoons butter
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 – 2 cups of shredded cheddar cheese
  • 1 – 2 cups of Colby jack


Instructions:

  • In a skillet, sauté the onion in the butter
  • In a big bowl, combine your canned goods, your chicken, and onion
  • Place 6 of the torn corn tortillas on the bottom of your dish (9×13)
  • Layer half of the mix onto the tortillas
  • Sprinkle with 1 tsp cumin and 1 tsp lime juice
  • Layer cheddar cheese
  • Layer the other half of the mix
  • Sprinkle with remaining cumin and lime juice
  • Layer with Colby jack cheese
  • Top with the remaining 6 corn tortilla pieces
  • Sprinkle chili powder over the top
  • Bake at 350 for twenty – thirty minutes.

Note: I put the tortillas on the topmost and bottom-most layers to prevent them from getting soggy. Since these two layers will have the most heat exposure, the corn tortillas actually firm up some.


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One thought on “King Ranch Chicken with a Twist

  1. I make a very similar dish and it definitely improves the second day – so much so that generally it gets cooked a day before we intend to eat it. But I have the luxury of being retired and only having my wife and myself to feed, so I can now do a lot of time consuming things I used to skip :). One suggestion regarding the limes…. If you don’t already have one, get one of the lime squeezers that looks like two egg cups with handles hinged together – rather like some garlic presses. The convex side of the bottom half has holes in it, you put a half-lime cut-side down in it, then squeeze the top down on it. These things will get more juice than you could imagine out of the tiny rather dry (and expensive) limes HEB seems to always have. The nicest thing, though, is that if you squeeze lightly you can actually sprinkle juice evenly over the dish. HEB should have them with the other cookware, and there’s also a larger one for lemons. They’re pretty cheap, and they’re absolutely wonderful.

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