King Ranch Chicken

I recently posted about some yummy tortillas that I recieved to review. I showcased the tortillas in what I called a Southwestern style lasagna.  Beth was interested in the recipe, so here it is!

King Ranch Chicken {taken out of a magazine, I don't know when}

INGREDIENTS

• 1    green or yellow bell pepper, chopped
• 1/2  medium white onion, chopped
• 1    {10 ounce} can diced tomatoes w/ green chilies
• 1/2  pound chicken, cooked and cubed
• 18 yellow corn tortillas {I used about 12 flour tortillas and they were cut up in square pieces}This will depend on the the sizeof your pan
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 packet ranch seasoning
• 2-4 cups of monterrey jack cheese { I used a combination of cheddar and swiss}
• in our version, we added some Mexicorn {green giant}

Procedure

• Blend the chicken broth, sour cream and ranch seasoning until smooth
• Cover the bottom of an 8 x 9 pan with tortilla slices
• Sprinkle cheese, tomatoes, peppers, corn, onions and chicken on top of the tortillas
• Keep building layers just like you would a lasagna
• When you get to the final layer topped with tortillas, pour the sour cream mixture evenly over the casserole and set aside for 3 minutes.
• Top with remaining cheese and tomatoes
• Cover with foil and bake at 350 degrees for 30 minutes or until the cheese is melted and starts to brown.