Spicy King Ranch Chicken Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
• Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
• Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
• Look at that! Serve it with a salad and a dang hearty appetite.
• To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Steps:

• In a large mixing bowl, combine paprika, cayenne & black peppers, salt, cumin, chili powder, cilantro and 3 tablespoons of olive oil. Mix well.
• Toss chicken in seasoning mix to coat completely. Let stand while you prepare the rest of the ingredients.
• In a preheated dutch oven, combine remaining oil, onions, bell pepper, garlic and jalapenos. Cook for 10 minute or until soft.
• Add chicken to pot and cover, stirring in 5 minute intervals. Until chicken is cooked completely.
• In a large casserole dish, layer in this order: chicken, cheese, tortillas,.
• repeat this one more time.
• Combine soups and rotel tomatoes in a large bowl.
• Pour over casserole and bake at 375 degrees for 20 minutes.
• Top casserole with crushed corn chips and shredded cheese.
• Return to oven for 5 minutes more. Casserole is done when cheese is melted and bubbly.

Steps:

• In large bowl, season chicken with salt, pepper, & Tony's. Mix in 1 T cilantro.
• Line bottom of 9"x13" pan with tortilla pieces. Add ½ of chicken.
• In a small pan heat Ro-tel, soups, broth, pimentos, and jalepenos. Pour half the mixture over chicken.
• Layer half the cheese on top.
• Repeat layers.
• Bake at 350 degrees for 30 minutes. Cover with foil and let sit 5 minutes.
• Garnish with 1 T cilantro & serve.

Steps:

• Sautee onion in oleo until clear. Add soups, Ro*Tel, and chicken to onion.
• Layer a casserole dish with Doritos. Layer some soup mixture and then cheese. Keep layering until all ingredients are gone and cheese is on top.
• Bake at 350°F for 15 minutes.