King Ranch Chicken Casserole

 

2 whole boneless/skinless chicken breasts

1 C shredded cheddar cheese

1 can diced tomatoes with chiles

1 package of 10 corn tortillas

1 C whole milk

1 can (14 ½ oz.) chicken broth

¼ C Chili Quick

 

Heat oven to 325.

Simmer chicken breasts in chicken broth for 25 minutes or until tender.

Remove chicken breasts and shred, reserve chicken stock.

Combine 1 C chicken stock, 1 C milk and King Ranch Chicken mix (1/4 C Chili Quick)

Mix in pan until well blended.

Stir in 1 can tomatoes with green chiles and shredded chicken. Heat slowly, stirring occasionally for 1 minute. Remove from heat.

Cut 6 tortillas into one inch strips and divid in half. Line bottom of a 7”x11”x2” or 9”x9”x2” casserole dish with half of the cut tortilla strips.

Pour ½ of the cooked chicken mixture over the tortilla strips, spread mixture evenly. Layer with remaining tortilla strips, then pour the remaining mixture over second layer of strips and spread evenly. Top with a layer of shredded cheddar cheese.

Bake at 325 degrees for 30 minutes. Allow 5-10 minutes before serving.

Garnish with avocado and cilantro.

 

Makes 4-6 servings.