Tex-Mex Ranch Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium green bell pepper, diced
02 -
1 medium yellow onion, diced
03 -
2 Tbsp. cooking oil
04 -
2 cups diced pre-cooked chicken
05 -
1 (10.5-oz.) can condensed chicken soup
06 -
1 (10.5-oz.) can condensed mushroom soup
07 -
1 (10-oz.) can Rotel tomatoes with chilies
08 -
1 tsp. chili powder
09 -
1/4 tsp. table salt
10 -
2 pinches garlic powder
11 -
2 pinches black pepper
12 -
12 corn tortillas, ripped into small chunks
13 -
2 cups shredded Cheddar cheese
# Instructions:
01 -
Heat a big skillet on medium-high and cook the peppers and onions for about 5 minutes until soft. Add the chicken and mix in the next 7 items, then take off the heat.
02 -
Put a third of your torn tortilla pieces on the bottom of a greased 13- x 9-inch baking pan. Add a third of your chicken mix on top and sprinkle with 2/3 cup cheese. Do this two more times.
03 -
Pop it in the oven at 350°F and let it cook for 30 to 35 minutes.
# Notes:
01 -
A crowd-pleasing Southwest dish that's great for the whole family
02 -
You can make it the day before and stick it in the fridge until you're ready to bake