King Ranch Casserole

Sorry just a quite intro for this one as I am getting behind :) It turned out pretty good. Definately needs some tweeking...like extra seasoning in the sauce and maybe actually using the proper tortillas that it calls for. But other than that it was pretty good. A great size for 2 adults, 2 kids. Multiply the recipe if you have a larger family or would like leftovers.

INGREDIENTS

1 green bell pepper (I used red)

1/2 medium onion, chopped (I used 1 whole onion AND I added garlic)

1 can cream of mushroom OR cream of chicken

1 can ROTEL tomatoes (I was not sure what these were so I used diced tomatoes with oregano, basil and garlic, apparantly it is tomatoes with chile peppers or jalepenos)

6 ounces cubed chicken (I used rotiserie chicken that was leftover and frozen)

4 corn tortillas, torn in pieces (We used high fiber, low carb, whole wheat tortillas)

1/3 cup shredded mexican cheese

INSTRUCTIONS

1. Saute pepper and onion (and garlic) in skillet with pam. Add soup, tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

2. Bake at 325 for 40 minutes or until hot and bubbly.

3. ENJOY~