Seven-Can King Ranch Casserole

Cheri Clotiaux Stringer (source unknown)
Yield: 9-12 servings

An easy and traditional South Texas casserole made with chicken, canned soups, Colby-Monterey Jack cheese and corn tortillas. It’s quick since all ingredients come from a can except the corn tortillas and cheese. I froze this, and the tortillas got pretty soggy, but it’s still yummy. And I always cook my own chicken and use 4 cups of chicken instead of 2. (June 2002)

1 (10.5oz) can cream of mushroom soup

1 (10.5oz) can cream of chicken soup

1 (14.25oz) can diced tomatoes and green chilies, drained

1 (4oz) can chopped green chiles, drained

2 cups chicken broth

18 (6-inch) corn tortillas

2 (10oz) cans chunk white chicken or 2 cups cooked, chopped, fresh chicken meat

2-4 cups shredded Colby-Jack Cheese 

Preheat oven to 350˚F. Oil a 9x13-inch baking dish.

Soak tortillas in broth 2 minutes in a large bowl. Remove tortillas to a plate; set aside. Add the 2 soups, tomatoes and green chiles and green chiles to broth in bowl. Mix well.

Layer one-third of the tortillas, one-third sauce, one-third cheese and half the chicken. Repeat twice ending with a final layer of tortillas, sauce and cheese. Bake covered with foil 45 minutes. Remove foil and bake an additional 5-10 minutes until browned.