Since I’m the only one that isn’t ‘down’ with something, I volunteered to cook last night…
Note to self- NEVER volunteer, you know better…
Now, what to fix? Uh… er… food?
Quick and easy, and easily divisible by three… Been meaning to try King Ranch Chicken, yeah, yeah, that’s it… And black-eyed peas!
Scramble around the grocery store get the ingredients, come home and chop, cut, do chicken, etc. And found a package of ‘tins’ for hot food with covers at the store, threw them in the cart too!
If you’re curious, here’s the recipe- With my mods in italics
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken (Doubled to 4 cups)
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles (Plus one medium can mild Hatch Chiles)
1 teaspoon chili powder (Doubled to 2 tsp)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper (Doubled to 1/2 tsp)
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided (Doubled to 4 cups)
How to Make It
Step 1- Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Step 2- Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Step 3- Bake at 350° for 30 to 35 minutes.
Step 4- Enjoy!
Note- It was still pretty mild, to my taste, YMMV… 🙂