Friday, September 14, 2012

{tutorial} king ranch chicken casserole

  • 1 rotisserie chicken, shredded
  • 1 pkg H.E.B. corn poblano soup
  • ¼ c. diced onions
  • 1 c. diced tomoatoes
  • 12 corn tortillas
  • 1 c. low-fat shredded cheese

1. Heat oven to 385 degrees.

2. Mix chicken, soup, onions and tomatoes in a large bowl.

3. Tear pieces of tortilla and cover bottom of 9”x13” baking dish. Poor about half of the mixture over the tortillas. Sprinkle half the cheese on top. Repeat once more.

4. Bake 30 minutes or until bubbly.


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