This is one of my favorite recipes for King Ranch Chicken. It has become a family favorite!
1 (3.5 to 4 pound) broiler-fryer, cut up
10 oz. package corn tortillas, cut into quarters
1 large onion, chopped
1 large green pepper, chopped
2 cups shredded Cheddar cheese
1 1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 (10 oz.) can diced tomatoes and green chilies, undrained
Cook chicken in boiling water 45 minutes or until tender. Meanwhile chop onion and green pepper and saute them in a skillet until soft. Remove chicken, reserving 3 cups broth in Dutch oven. Let chicken cool; skin, bone and cut into bite size pieces. Set aside. Bring reserved broth to a boil; dip tortillas in broth 5 seconds to soften. Set aside. Place half of tortillas in a lightly greased 13x9x2 inch dish. Layer with half each of chicken, onion and green pepper. Repeat layers. Sprinkle top with cheese, chili powder and garlic salt. Combine soups and spread over cheese; top with tomatoes and green chilies. Mixture will be wet on top. Bake at 350 degrees for 45 minutes.
*May be freeze before baking.