King Ranch Chicken

1 4lb. chicken cooked and shredded

1 can cream of mushroom soup

1 can cream of chicken soup

1 10 oz. can tomatoes with chilies drained

¾ lb. cheese grated mixed with 1 Tbls. Chili powder

4 oz. can  of diced green chilies

1 onion chopped

1 green pepper chopped

10 corn tortillas

Mix cut up chicken with soups, tomatoes, green chilies, onion and green pepper.

Mix chili powder in with the cheese

Cut tortillas into 4ths and dip in warm chicken broth.

Then layer in 9 by 13 pan: tortillas, chicken soup mixture and cheese.  Then repeat the three layers again.  Back in a 375  degree oven for 30 to 40 minutes .

Joy Huffaker 
Falcon Hill