KING RANCH CHICKEN
1 large chicken, cooked and deboned garlic salt and chili powder
to taste
Divide all ingredients except tomatoes in half; Layer in two well
greased 3 qt. casseroles Begin with chicken, sprinkle with chili
powder and garlic powder. Follow with half of each soup, tortilla
s, onions, pepper, cheese and chicken broth. Begin second layer
and follow directions as for first. Spread tomatoes on top of
both casseroles. Bake one hour at 350. Cover for half of baking
time, or this will dry out.
Note: This recipe has many variations, such as using sour cream, cream of celery soup, evaporated milk, enchilada souce, flour tortillas, etc.
1 head of iceberg lettuce torn into pieces
Combine first 5 ingredients and toss then at serving time add
fritos and dressing.
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1 pkg (12) soft corn tortillas (cut in triangles)
1 can Ro-tel tomatoes (drianed & crushed)
1 large onion (chopped)
1 large bell pepper (chopped)
1/2 lb cheese (grated) (I like Monterey Jack)
1 cup chicken broth, reserved from cooking chicken
Serve with
MEXICAN SALAD
1 can of Ranch Style beans (rinsed and drained)
1 medium onion chopped
1 tomato cut up
8 oz shredded cheddar or Monterey Jack cheese
Catalina Dressing to taste
Fritos - desired amount
