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KING RANCH CHICKEN

1/2 to 2/3 lb. Cheddar cheese, grated
1 1/2 tsp. chili powder
Garlic salt, to taste
Salt, to taste
Pepper, to taste
1 can cream of mushroom soup
1 can cream of chicken soup
2 doz. corn tortillas
2 frying chickens, boiled, then cut into bite-size pieces (save stock)
1 large onion, chopped
1 large bell pepper, chopped
1 can tomatoes

Put Cheddar cheese in a bowl and sprinkle with chili powder and seasonings. Then spread soups over cheese. Quickly dip tortillas in boiling chicken stock to wilt. Layer a 13 x 9-inch baking dish with tortillas and add ingredients in the order listed above. Bake 30 minutes at 325ºF. Feeds a crowd!

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Betsy at Recipelink.com - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Gladys/PR - 8-7-2002
 
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Gladys/PR - 8-7-2002
 
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Gladys/PR - 8-7-2002
 
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Gladys/PR - 8-7-2002
 
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Betsy at Recipelink.com - 8-7-2002
 
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Betsy at Recipelink.com - 8-7-2002
 
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Betsy at Recipelink.com - 8-7-2002
 
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Betsy at Recipelink.com - 8-7-2002
 
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Betsy at Recipelink.com - 8-7-2002
 
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Betsy at Recipelink.com - 8-7-2002
 
17
   
Betsy at Recipelink.com - 8-7-2002
 
18
   
Betsy at Recipelink.com - 8-7-2002
 
19
   
Mickey,Mo. - 8-7-2002
 
20
   
Gladys/PR - 8-7-2002
 
21
   
Gladys/PR - 8-7-2002
 
22
   
Gladys/PR - 8-7-2002
 
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Gladys/PR - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Gladys/PR - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Mickey,Mo. - 8-7-2002
 
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Micha in AZ - 8-8-2002
 
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Andrea, KY - 4-16-2003
 
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Lynda, Quebec - 7-4-2008
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