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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: King Ranch Casserole
 Categories: Breads, Vegetables, Chilies, Poultry, Cheese
      Yield: 8 servings
 
     12    Corn tortillas (6")
    1/4 c  Butter
      1 lg Onion; fine chopped
      2    Poblano peppers; seeded,
           - fine chopped
     10 oz Casn Ro*Tel diced tomatoes
           - w/green chilies
 10 1/2 oz Can cream of mushroom soup;
           - undiluted
 10 1/2 oz Can cream of chicken soup;
           - undiluted
      1 c  Chicken stock
      2 ts Chilli spice mix
      1 ts Garlic powder
    1/4 ts Pepper
      3 c  Shredded, cooked chicken
      2 c  Shredded Mexican cheese
           - blend

MMMMM--------------------------OPTIONAL-------------------------------
           Sour cream
           Salsa
           Chopped fresh cilantro
           Green onions
           Tomatoes
 
  Set oven @ 350ºF/175ºC.
  
  In a large dry skillet over medium-high heat, cook
  tortillas until lightly toasted, about 30 seconds on
  each side. Set tortillas aside.
  
  In the same skillet, melt butter over medium heat. Add
  onions; cook and stir 5 minutes. Add poblano peppers;
  cook and stir until vegetables are tender, another 3-5
  minutes.
  
  Stir in diced tomatoes with green chiles, soups, stock,
  chili powder, garlic powder and pepper. Bring to a boil.
  Reduce heat; simmer, uncovered until slightly thickened,
  6-8 minutes. Remove from the heat. Stir in chicken.
  
  Place 6 tortillas over the bottom and slightly up the
  sides of a greased 13x9-in. baking dish. Top with half
  the chicken mixture. Arrange remaining 6 tortillas over
  filling. Top with remaining chicken mixture. Sprinkle
  with cheese.
  
  Bake, uncovered, until bubbly, 27-30 minutes. Let stand
  10 minutes before serving. If desired, sprinkle with
  additional chili powder and serve with optional
  toppings.
  
  Nancy Mock, Southbridge, Massachusetts
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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