King Ranch Chicken Casserole
4 boneless chicken breasts, boil until cooked through, cut into bite size pieces and save broth1/2 stick butter1 large onion, chopped1 large green bell pepper, chopped1 (10.75 ounce) can cream of chicken soup1 (10.75 ounce) can cream of mushroom soup1 (4 ounce) can green chilies1/2 teaspoon garlic salt1 teaspoon chili powder1 teaspoon cumin1 teaspoon dried oregano10 corn tortillas2 cups shredded cheddar cheese
- Preheat oven to 350° F. In a large skillet heat butter and sauté onion and bell pepper until tender. Add chicken, soups, petite diced tomatoes, garlic salt, chili powder, cumin and oregano; stir until fully heated.
- Cut tortillas into bite size pieces and place in the chicken broth to soften. Using a 9x13 inch baking dish, line the bottom with the tortillas. Layer the tortillas with just enough filling mixture to cover them, and add a layer of cheese. Continue this until the mixture is gone.
- For the final top layer use the remaining tortillas and cover with cheese. Bake for 45 minutes or until cheese is melted and browned.