Recipe: Texas King Ranch Chicken (w/cream mushroom & cream of chicken soups)

King Ranch Chicken Casserole

1/4 cup butter or canola oil (or mixed)
1 cup diced onions (about 1 large)
1 cup diced green bell peppers (about 1 large)
8 oz. mushrooms, sliced
2 jalepeno peppers, or to taste
2-4 cloves garlic, to taste, minced
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz. grated cheddar cheese (or use a grated "mexican mix" with monterrey jack in it)
2 cups cooked chicken, shredded or diced
1 (15-oz.) can tomatoes with green chilies (either Rotel or the Del Monte diced variety)
2 TBL chili powder
12 corn tortillas, torn into quarters

In a large pan, saut onion and bell pepper in butter/oil over low heat until soft. Increase heat and add mushrooms, minced jalepenos, and garlic and saute until mushrooms exude juices and the juices evaporate. Add soups, tomatoes & seasoning.

Spray a 9x13 inch pan with cooking spray and then cover the bottom with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese.

Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30-45 minutes or until hot and bubbly.