King Ranch Chicken

Posted by: Annie Kiem

My husband spent 30 years in the Navy, so my recipes are memories of places and friends. Some of our best times were spent in South Texas, Beeville and Corpus Christi, so Tex-Mex is one of our favorites.

King Ranch Chicken

3 to 4 pounds chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 cup green bell pepper, chopped
1 cup onion, chopped
1 tsp. chile powder
1 pound cheddar cheese, grated*
1 can (10 oz.) tomatoes and green chilies

Simmer chicken until tender. Bone and dice; save the stock.

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