As I’ve mentioned before, I’m a Texan from way back and grew up on Tex-Mex food before it became the popular cuisine it is today.
Tacos were a family dinner favorite, and Mom would order cheese enchiladas any chance she could. But King Ranch casserole was always reserved for special occasions.
When I looked up the recipe to prepare for this blog entry, I was surprised it wasn’t more complicated. I mean, special occasion recipes usually take more time than everyday favorites. I wonder if that is because we have supermarket convenience that didn’t exist in the early 70s.
For example, I used a $4.99 rotisserie chicken rather than boiling my own, as the recipe calls for. Not only is it easier, but I think it adds more flavor.
Or perhaps the 9×13 dish was too much food for our family of four, especially when Dad traveled about 70% of the time.
In any case… this dish is really a Coleman Family Recipe, but one I remember fondly.
- 12 corn tortillas, soaked in chicken broth
- 1 large fryer, boiled and boned (I used rotisserie chicken)
- 1 large bell pepper, chopped
- 1 pound grated cheddar cheese
- 1 teaspoon chili powder
- Garlic powder to taste
- Salt to taste
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel tomatoes
- Grease 9×13 pan with butter (I used PAM)
- Cut corn tortillas in fourths and layer on bottom of greased pan
- Chop chicken, mix with bell peppers, and spread over tortillas
- Add remaining ingredients in the order listed (I mixed the soups, seasoning and tomatoes in a small bowl and poured over top)
- Cover with foil and bake at 350 degrees for about 30 minutes
(I had hoped to post this for Cinco de Mayo, but life got in the way. Consequently, I did not upload the photo before deleting it off the camera. Just imagine bubbling cheesy goodness on a plate).
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.