King Ranch Chicken

King Ranch Chicken by Stephen E. Labuda, Jr. 24 corn tortillas 6-8 boneless, skinless chicken breasts 2 yellow onions, chopped 12 jalapenos, chopped, with seeds and membranes removed. 1 large can of diced tomatoes (with or without green chiles) 1 large bell pepper 2 family-size or 6 regular size cans of cream of chicken soup 8 cups of a good melting white cheese (Oaxaca cheese is what I use.) 4 cups of a good quality oil (Corn, Safflower, Olive, etc.) _____________________________________________________________ Pre-heat oven to 350 degrees F. In a large skillet on the stove top, heat the oil to high temperature. Using a pair of cooking forceps, cook the tortillas about 4 seconds on each side and place on paper towels to drain the oil. Discard the oil, keeping a scant ¼ cup to sauté the chicken. Cut the chicken into bite-size pieces. Dice the onions, jalapenos, and bell peppers; saute in oil with chicken until chicken is firm and cooked all the way through and onion is translucent. Grate the cheese. Add the tomatoes and soup. Mix thoroughly until soup, vegetables and chicken are thoroughly mixed. In a large baking casserole dish, layer the tortillas, chicken, and cheese, much as you might a lasagna. Start by coating the baking dish with a non-stick spray or Crisco vegetable shortening. Then start with a layer of corn tortillas in the bottom of the pan, next the chicken and then the cheese. Repeat this process until all the tortillas, chicken and cheese are used up. I normally end up with about three layers. Finish with a layer of cheese and put a scant two cups of the chicken on the very top. Then place in the oven and bake at 350 degrees F for 45 minutes, or until the cheese on top is melted, and there are brown, not black, areas of melted cheese around the rim of the baking dish. Allow the dish to set for half an hour after coming out of the oven, and then serve with guacamole, Monterrey Sunday Dinner, and limeade to drink. Buen Provecho.

Source : Stephen Labuda