By request

Okay, so Dantallion requested the recipe for my spicy Tex-Mex chicken casserole. I don't always give out recipes; some I do, some I don't. I am beginning to compile a cookbook, so in order for you to buy it, you'll want to know that there are recipes in there that you don't have already. Who wants to pay for recipes they have?

At any rate, this recipe will be in the book, because it is one of Jess' and my favorites. So it's my freebie to you. :-)

King Ranch Chicken Casserole
1 whole chicken, baked or boiled to internal breast temp of 160F; or 4 chicken breasts prepared the same way
1 dozen corn tortillas (I omit these to make low carb)
1 can (10.75 ozs.) condensed cream of chicken soup
1 can (10.75 ozs.) condensed cream of mushroom soup
2 cans (4.5 ozs ea) chopped green chiles
1 cup milk or half & half
1 tablespoon finely grated white onion
4 Tbsp. chili powder
2 Tbsp. ground cumin
1/4 c. fresh cilantro, leaves only
1 lb. shredded sharp cheddar cheese, grated, divided in thirds

A shortcut for baking or boiling the chicken is to use a whole rotisserie chicken and remove the skin. Because of the seasoning and marinades used, you will get a slightly sweeter result, but still delicious. This is best if you assemble it the night before and refrigerate it overnight, baking it the next night, but it can be assembled and baked immediately and it will still be good.

Cut chicken into medium-sized pieces. Cut tortillas into 2-inch-wide strips and set aside. Mix remaining ingredients, except shredded cheese, in a bowl.

Butter a large casserole dish (9x13x2). Place a layer of tortillas, a layer of chicken, one-third of the grated cheese, and half the sauce. Repeat layers again, and sprinkle remaining one-third of cheese over top layer of sauce. Refrigerate 24 hours for best results, or you may bake immediately. Bake at 300F for 1.5 hrs.

If you're not eating low-carb, this is great with a corn, cilantro, tomato and black bean vinaigrette salad served on the side.

Enjoy!