King ranch is an old favorite around my house. The story is that the recipe originated on the originaly King Ranch in central/west Texas. The King Ranch was one of the largest working ranches back in the day - it now only exists in history.
1 whole chicken, boiled and deboned or just get a one from the deli at the supermarket and debone
1 large spanish onion, chopped2 large hatch, anaheim, or poblano peppers
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 teaspoon butter
1 can Ro-Tel tomatoes with chilies or 10.5 oz of picante sauce
2 cloves of garlic, chopped
1/2 pound cheddar/monterey jack cheese grated
1 bag tortilla chips (roughly crushed)
Preheat oven to 350. Debone the chicken and dice up the meat, put it to the side. Using a deep skillet, saute the peppers and onion in the butter until soft; add the garlic, soups, tomatoes (or picante sauce). Spray a large flat casserole dish (9x13x2) with non-stick spray then layer as follows - sauce, chips, chicken, cheese. End up with cheese on the top. Bake uncovered for 50 minutes - it will need to sit for a few minutes once it comes out of the oven. Garnish with pickled jalepenos and serve with black beans and spanish rice.
Enjoy!
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