Mexi Ranch Chicken Food

ORIGINAL KING RANCH CHICKEN

Steps:

• 1. Boil chicken, remove meat from skin and bones. (save broth).
• 2. Sometimes I will use 6-8 chicken breasts instead of whole chicken when I'm in a hurry.
• 3. Saute onions and green pepper.
• 4. Mix with soups, tomatoes, cubed chicken, and chicken broth.
• 5. Line bottom of Pyrex casserole with six corn tortillas.
• 6. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.
• 7. Then make another layer of six tortillas, chicken/soup mixture, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.
• 8. Please note that you can make this recipe much lower in fat by using the fat free soups and fat free chicken broth. It turns out just as tasty.
• 9. I've also substituted Cheddar Cheese, as well as Lite Velveeta in place of the Monterey Jack cheese and it was all good.
• 10. The original recipe uses corn tortillas, although some people prefer the flour. I believe the corn gives it a better flavor myself. For variety, you can also omit the tortillas and use tortilla chips, or even noodles/pasta, in their place. At one time or another, I've tried every variation - they are all good, although I am partial to the corn tortillas.
• 11. Adding a can of black beans or corn, also takes it to another level and adding a few slicked black olives and a dollop of sour cream before serving makes a nice presentation.

MEXICAN KING RANCH CHICKEN CASSEROLE

Steps:

• Pre-heat the oven to 350 degrees Fahrenheit.
• In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture.
• Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper.
• Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish.
• Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese.
• Repeat the layers twice.
• Bake for 1 hour in a 350 degrees Fahrenheit oven.

LIGHTER FIESTA LIME CHICKEN

Steps:

• Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
• Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
• When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
• Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
• Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.

RANCH CHICKEN TACOS

Steps:

• Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
• Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

KING RANCH CHICKEN CASSEROLE (OAMC)

Steps:

• Preheat oven to 350°F.
• Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
• In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
• Repeat layers.
• Sprinkle with cheese and onions.
• Bake at 350°F for 40 minutes or until hot.
• If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
• TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
• TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.

MEXI-RANCH SALAD DRESSING

Steps:

• Mix the first 4 ingredients together.
• Add salt and pepper to taste.
• Serve immediately, or refrigerate for an hour or longer so that the flavor goes through it.
• Enjoy!