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Name: Mamas King Ranch Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Cheddar cheese, grated; 1 c Onions chopped; 1 Bell pepper, chopped; 1/4 c Reserved chicken stock; 1 sm Onion, quartered; 2 lb Skinned chicken; 1 Carrot; 15 Red corn tortillas; 1 cn Cream of chicken soup; Sour cream & cilantro; 1/4 c Butter; (or reagular corn tortillas; 2 ts Chili powder; To garnish; 1/2 c Vegetable oil; 1 cn Cream of mushroom soup

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INGREDIENTS

1 lb Cheddar cheese, grated
1 c Onions ; chopped
1 Bell pepper, chopped
1/4 c Reserved chicken stock
1 sm Onion, quartered
2 lb Skinned chicken
1 Carrot
15 Red corn tortillas
1 cn Cream of chicken soup
Sour cream & cilantro
1/4 c Butter
(or reagular corn tortillas
2 ts Chili powder
To garnish
1/2 c Vegetable oil
1 cn Cream of mushroom soup

Servings

INSTRUCTIONS

Place chicken, carrot and small quartered onion in a saucepan and cover with water. Bring to a boil and simmer for 15 mins. Strain the chicken and vegetables, saving the broth. Discard the vegetables. Chop the chicken up after it has cooled off. Saute the chopped onions and bell peppers until the onions are trans- lucent and the bell peppers are softened. Combine the soups, chili powder, saut#ed onions and green peppers and chicken. Add the 1/4 cup of chicken broth to moisten. Heat the oil. Dip the tortillas quickly into the hot oil for no more than five seconds. Place five (5) tortillas on the bottom of the casserole. Cover the tortillas with half of the chicken mixture, then layer 1/3 of the grated cheese over the chicken. Repeat the layers: 5 tortillas, rest of the chicken mixture, 1/3 of the cheese, Top with 5 more tortillas, picante sauce and the remaining cheese. Bake for 30 minutes at 350 F and garnish with sour cream and cilantro. Makes 8 servings. Serve with refried beans and flour tortillas. I know youll like it. Let me know how you like it. Robert (Bob) Clutter Submitted By SAM WARING On 24 AUG 95 214427 ~0600

NOTES

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Mamas King Ranch Chicken

1 lb Cheddar cheese, grated
1 c Onions chopped
1 Bell pepper, chopped
1/4 c Reserved chicken stock
1 sm Onion, quartered
2 lb Skinned chicken
1 Carrot
15 Red corn tortillas
1 cn Cream of chicken soup
 Sour cream &  cilantro
1/4 c Butter
 (or reagular corn tortillas
2 ts Chili powder
 To garnish
1/2 c Vegetable oil
1 cn Cream of mushroom soup

Place chicken, carrot and small quartered onion in a saucepan and cover  with water.  Bring to a boil and simmer for 15 mins. Strain the chicken and  vegetables, saving the broth.  Discard  the vegetables. Chop the chicken up  after it has cooled off.    Saute the chopped onions and bell peppers until the onions are trans-  lucent and the bell peppers are softened. Combine the soups, chili powder,  saut#ed onions and green peppers and chicken. Add the 1/4 cup of chicken  broth to moisten.    Heat the oil.  Dip the tortillas quickly into the hot oil for no more than  five seconds.    Place five (5) tortillas on the bottom of the casserole. Cover the  tortillas with half of the chicken mixture, then layer 1/3 of the grated  cheese over the chicken. Repeat the layers: 5 tortillas, rest of the  chicken mixture, 1/3 of the cheese, Top with 5 more tortillas, picante  sauce and the remaining cheese.    Bake for 30 minutes at 350 F and garnish with sour cream and cilantro.  Makes 8 servings.  Serve with refried beans and flour tortillas.    I know youll like it.  Let me know how you like it.                           Robert (Bob) Clutter Submitted By SAM WARING  <WARING@IMA.INFOMAIL.COM>  On 24 AUG 95 214427 ~0600

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Nutrition

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Serving Size: 1 Serving (654g)
Recipe Makes: 4 Servings

Calories: 1127
Calories from Fat: 736 (65%)

Amt Per Serving		% DV

	Total Fat 81.8g	109 %
	Saturated Fat 36.4g	182 %
	Monounsaturated Fat 29.7g
	Polyunsanturated Fat 10.7g
Cholesterol 315mg		97 %
Sodium 1600mg		55 %
Potassium 850.6mg		22 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 14.6g
Protein 80.5g		115 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1127

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