Description

This Tex Mex casserole is very popular in Texas and could even be said to be the official Texas state casserole. It originated at the King Ranch by someone who worked there for many years. There are different variations of the recipe, but this one is simp

Ingredients

• 3 c. cooked chicken, diced (rotisserie chicken makes it easy)
• 1 medium onion, medium diced
• 1 poblano pepper, medium diced
• 4 garlic cloves, minced
• 2 T. olive oil
• 10 3/4 oz. can cream of chicken soup, undiluted
• 10 3/4 oz. can cream of mushroom soup, undiluted
• 14.5 oz. can petite-diced tomatoes, undrained
• 4 oz. can diced green chiles, undrained
• 1 t. chipotle chili powder (or regular chili powder if wanting it milder)
• 1 t. ground cumin
• 12 (6-inch) corn tortillas
• 2 c. grated sharp Cheddar cheese

Steps

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch casserole dish. Set aside.
2. Heat a large skillet over medium heat; add the olive oil when skillet is hot. Add onion, garlic and poblano pepper; saute until onion is translucent. Lower heat to keep the vegetables from burning, if necessary.
3. When vegetables are tender, add soups, tomatoes, green chiles, chipotle chili powder and cumin; stir until well combined; stir in the chicken.