CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5709b80c   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: King Ranch Casserole   
    Categories: Breads, Vegetables, Chilies, Poultry, Cheese   
         Yield: 8 servings   
       
        12    Corn tortillas (6")   
       1/4 c  Butter   
         1 lg Onion; fine chopped   
         2    Poblano peppers; seeded,   
              - fine chopped   
        10 oz Casn Ro*Tel diced tomatoes   
              - w/green chilies   
    10 1/2 oz Can cream of mushroom soup;   
              - undiluted   
    10 1/2 oz Can cream of chicken soup;   
              - undiluted   
         1 c  Chicken stock   
         2 ts Chilli spice mix   
         1 ts Garlic powder   
       1/4 ts Pepper   
         3 c  Shredded, cooked chicken   
         2 c  Shredded Mexican cheese   
              - blend   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
              Sour cream   
              Salsa   
              Chopped fresh cilantro   
              Green onions   
              Tomatoes   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large dry skillet over medium-high heat, cook   
     tortillas until lightly toasted, about 30 seconds on   
     each side. Set tortillas aside.   
        
     In the same skillet, melt butter over medium heat. Add   
     onions; cook and stir 5 minutes. Add poblano peppers;   
     cook and stir until vegetables are tender, another 3-5   
     minutes.   
        
     Stir in diced tomatoes with green chiles, soups, stock,   
     chili powder, garlic powder and pepper. Bring to a boil.   
     Reduce heat; simmer, uncovered until slightly thickened,   
     6-8 minutes. Remove from the heat. Stir in chicken.   
        
     Place 6 tortillas over the bottom and slightly up the   
     sides of a greased 13x9-in. baking dish. Top with half   
     the chicken mixture. Arrange remaining 6 tortillas over   
     filling. Top with remaining chicken mixture. Sprinkle   
     with cheese.   
        
     Bake, uncovered, until bubbly, 27-30 minutes. Let stand   
     10 minutes before serving. If desired, sprinkle with   
     additional chili powder and serve with optional   
     toppings.   
        
     Nancy Mock, Southbridge, Massachusetts   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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