Tex-Mex Pot Pie
A 5 MINUTE MEAL
(please read disclaimer here)
AKA: King Ranch Chicken
AKA: Mexican Lasagna
Kids love this and so do people who “hate casseroles” (AKA my fiancé)! This will usually feed (with 3 large chicken breasts) 2 adults with a child or leftovers or an adult and 2 kids with leftovers.
You will need:
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Ro-tel (read about it here)
- 2-3 boneless skinless chicken breasts
- 1 small to medium green bell pepper
- 1 small to medium yellow onion
- 2 cups shredded cheddar or pepper jack cheese (kids usually prefer the cheddar version)
- 6 corn tortillas
In a large pot, boil enough water for the chicken to be submerged. Boil chicken on medium high for 20 minutes or until done.
Meanwhile, preheat oven to 400°F and empty both can of soups into large mixing bowl. Chop onion and bell pepper. Heat 3 TBS. olive oil and sauté onion and bell pepper until tender. Remove from heat and add cooked veggies to soup mixture.
Remove chicken from water (Do not discard this “broth”) and chop and slightly shred chicken and set aside. Take 1/3 cup of broth and mix into soup mixture keeping remaining broth aside. Spray your glass baking dish (I use 9 x 7 x 2½”) with non-stick spray. Soak 3 corn tortillas in reserved chicken broth until soft. (Just a few moments.) Layer on bottom of pan.
Spoon ½ of soup/veggie mixture on top of tortillas. Spread ½ of chicken on top. Drain liquid from Rot-tel and spoon ½ over chicken. Dip 3 more tortillas and layer. Add what’s left of the soup mixture, then chicken, then Ro-tel. Add cheese to top and cover with foil. Bake for 25-30 min. or until bubbly.