KING RANCH CHICKEN - SAILOR STYLE

Good Morning!  Did I say that Sailor was an organic cook?  Well, everyone makes an exception for a traditional dish, right?  And little did either of us know how famous this dish is in Texas.  She sent me a link to Neiman Marcus.  Guess what!  They will send you the casserole -- for $80!!!  I say make it yourself if you don't mind going off your healthful eating plan for a meal.  Because this version tastes GREAT!

And here it is, in her own words:

King Ranch Chicken

Boil 4 chicken breasts (save broth) I've done 6 chicken breasts for large casserole

2 large to med onions chopped

1 bell pepper chopped (can use any color)

fresh garlic or whatever you have (1 teaspoon?)

1 can cream of mushroom soup (use lower fat/sodium)

1 can cream of chicken (low stuff)

Approximately 1 can of the saved broth

About one pound or more of cheese (use 2% Velveeta the small box(yikes but it's good in this) mixed with some other kind of mexican cheese) This is where I really vary the recipe to the right consistency)

1/2 teaspoon cumin

1/2 tea chili powder

12-18 soft tortillas

Break up or cut chicken breasts in small pieces

sauté onion, pepper, garlic in a bit of olive oil or whatever.........or can use a little broth if you don't want to use oil (I use a larger pan for this so I can add everything after I sauté the pepper/onion

Add chicken, spices soups & broth to onion/peppers and heat

Add cheese. I don't add all the broth to the mixture at first as sometimes it will be too soupy, This is where I "wing" the recipe. heat through but you don't have to bring to boil or simmer.

Cut tortillas in fourths.

Use a little oil in a teflon skillet and slightly cook the tortillas until soft and some a little crunchy. You can do a couple layers at a time and just flip them or move around in the skillet.

Pam a large baking dish.

Line the bottom of dish with tortillas

Add a layer of chicken about 1/3

Add layer of tortillas and continue until all is used up. I put a layer of tortillas as the last layer and top that with shredded cheese.

If you're cooking this ahead of time you can not bake it until the next day. I tightly seal it with saran wrap or foil and leave in refrig if I'm serving next day or freezer if it's several days until serving.

I serve with salsa. I read that most recipes call for tomatoes and I'm sure it would be good. I think I did the rotel tomatoes one time. You can really play with this recipe and omit or add whatever you like that has a mexican taste. I think Cilantro would be a good addition if you like it. The tortillas soak up a lot of the mixture so you don't want it too thick. If mine turns out a little thin I just add more tortillas as I layer and that takes care of that.

I also use 6 chicken breasts for a large casserole and just adjust the other ingredients. You can't go wrong playing with the ingredients...........less cheese or more cheese..........etc.

The other recipe I do in the camper a lot is with lean ground beef. I basically do it the same sometimes layering the recipe with salsa as I do it in a big skillet on the stove or the dutch oven on the fire. Sometimes I add black beans and rice to the layering......and have added it to the King Ranch Chicken layering but since I usually serve it with black beans and rice on the side at home. Camping, everything goes in one pot! One time I didn't even fry the tortillas and it was fine......a little softer but good. One time I used doritos.......a little salty but fine.

It's a fun recipe and goes good with beer.

Thank you, Sailor!  I gotta admit, I am thinking it better be light beer... combined with an all day ride?  Hmmm, that's not such a bad idea!

Ride on!