Recipe - Mamas King Ranch Chicken

2 pound Skinned chicken
1 small Onion, quartered
One fourth cup Butter
1 Carrot
2 teaspoon Chili powder
1 Bell pepper, chopped
One fourth cup Reserved chicken stock
1 cup Chopped onion
1 pound Cheddar cheese, grated
One half cup Oil
15 Red corn tortillas
(or reagular corn tortillas
If you can't get them)
Three fourths cup Pace's picante sauce
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
Sour cream & cilantro
To garnish

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 One fourth 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 you'll 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini