Zutaten für The Best King Ranch Chicken Ever
- Chicken Tenderloins
- 6-8 corn tortillas
- Mexican Blend Cheese
- Cheddar Cheese
- 1 tbsp ground cumin
- 1 tbsp chili powder
- Cream Of Mushroom Soup
- 1 1/2 cups chicken broth
- 1/2 cup diced yellow onion
- 10 oz can Rotel diced tomatoes and green chilies (undrained)
- 1 tbsp olive oil
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Zubereitung von The Best King Ranch Chicken Ever
- Preheat oven to 375°F (190°C).
- Dice 1.5 lbs boneless, skinless chicken breasts into small bite-sized cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Stir in 1 tbsp ground cumin and 1 tbsp chili powder; cook for 1 minute more.
- Pour 1/2 cup chicken broth into the bottom of a 9x13 inch baking dish.
- In a large bowl, combine the cooked chicken, 10 oz can Rotel diced tomatoes and green chilies (undrained), 10.75 oz can condensed cream of mushroom soup, and 1/2 cup chicken broth. Mix well.
- Layer 6-8 corn tortillas on the bottom of the prepared baking dish.
- Spread the chicken and soup mixture evenly over the tortillas.
- Sprinkle 1/2 cup diced yellow onion over the chicken mixture.
- Top with 1 1/2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese.
- Repeat layers (tortillas, chicken mixture, onion, cheese) until the dish is filled, ending with a cheese topping.
- Cover the casserole with aluminum foil and bake for 45 minutes.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
12g
Fat
63g
Carbs
9g
