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Thursday, September 5, 2013

FOOD-King Chicken Ranch (Chicken Enchilada Casserole)

King Ranch Chicken

3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (I used minced onion flakes)
1 can Rotel tomatoes
1 jar (8oz) Cheez Whiz
Dash of Tabasco
Dash of Lea & Perrins Worcestershire Sauce
Salt and pepper
Tortilla chips, crushed
8 oz cheddar
4 oz mozzarella

Dice the cooked chicken breasts.  Preheat oven to 350 degrees.  In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended.  Add salt and pepper to taste.  Line the bottom of a casserole dish with the crushed tortilla chips.  Place the chicken on top and pour over some of the mixture.  Add a layer of  half the Cheddar.  Repeat the process, topping with Cheddar and mozzarella.  Bake for 35-45 minutes, until bubbly.

I am notorious for ruining most of the recipes I try. It seems like I ALWAYS do something wrong, no matter what. This time was no exception, but it ended up okay in the end, just a little spicy. I had everything mixed together (minus the onions that are forbidden in our house by my husband), and it seemed to have no flavor. I didn't have tabasco sauce, so I shook in a small amount of Sriracha HOT chili sauce. I tasted it and still needed more so I added a few more squirts of the hot sauce. Then I realized I had forgotten to add the cheese whiz which would have probably given the flavor I thought was lacking. Well... it turned out pretty spicy (our Scandinavian taste buds aren't used to hot food...we joke about ketchup being spicy!). With a cold glass of milk available after every bite, it was rather enjoyable! 

I substituted Frito chips for the tortilla chips.

I will make this again being a little more reserved with the hot sauce. 

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