I know every family has a variation but mine. My mom never taught me how to do this. I'd love to try my hand at making this and hopefully starting a new thing with my kids.

What are your recipes for this?

take ingredients, throw in the trash, eat something noncasserole

I've always found it interesting that a dish named for the largest cattle ranch in the US is made from chicken!

[This message has been edited by BQ75 (edited 1/29/2012 7:48p).]

lb of chicken
Cream of chicken
Cream of mushroom
Rotel
10 cut up corn tortillas
8 oz of shredded Colby Monterey

Ingredients:
1 whole chicken (or 5 chicken breasts)
1 pack corn tortillas (about 10)
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 bell pepper, seeds and stems removed, diced
1 can Rotel
1 jar jalapeno Cheese Whiz (or small Velveeta)
2 cups grated longhorn cheddar cheese (or sharp cheddar)
2 cups chicken broth
1 teaspoon chile powder
(She adds an extra can of diced tomatoes)

Directions:
Boil and de-bone chicken. Cut or break into chunks. Reserve about 2 cups of chicken broth.

Over medium heat, mix both cans of soup, 1 cup of broth, cheese whiz, half of the diced onion, rotel, and chile powder. Heat until melted and mixed.

Soak tortillas in chicken broth.

In a 9x13 and 8x8 (or one large roaster pan) layer chicken, then tortillas (can tear into pieces), then the other half of onion, then bell peppers, then cheese, then soup mixture. It will do two layers (or 3 with roaster pan). Top with remaining cheese.

Cover with foil and cook for about 30 minutes at 350 degrees.

**I used about 3.5 to 4 cups grated cheese.

nacho cheese doritos instead of tortillas

http://texags.com/main/forum.reply.asp?forum_id=12&topic_id=1775575&page=1&nomobile=1

DriveOn/Fido's non-canned version...

^^
What that guy said

I was just about to search this board for a recipe, I started that thread linked above, never got a chance to make it back then...

I actually made a recipe card for this one after Charlie Mac introduced me to a huge freakin' bag of hatch chiles. [edit] I forgot. I always roast chicken in the oven, then shred.

Ingredients:
2 tablespoon butter
2 cloves garlic, peeled and minced
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
2 tablespoons flour
3/4 cup chicken stock
1/2 cup milk
2 tablespoons sour cream
1/4 teaspoon black pepper
1/2 medium green bell pepper, chopped
1/4 cup chopped roasted green chilies
6 ounces mushrooms finely chopped
1/2 cup crushed tomatoes
2 tablespoons minced pimiento
Tortillas


Preheat oven to 350 degrees. Get baking dish ready.

Melt butter in skillet over medium heat. Add garlic, cayenne pepper, and cumin and stir ~1 minute. Blend in flour, add broth and milk, and stir. Put in sour cream, salt, and black pepper to taste.That is your sauce.

Cook onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento until it looks ready ( I am not planning on writing a cookbook).

Tortillas, filling, and a little sauce. Repeat.

Bake, uncovered, until bubbly- about 30 to 35 minutes.

[This message has been edited by keesha07 (edited 1/30/2012 12:19p).]

Had some hatch chilis on my tacos at lunch today, not sure if I've had them before, they are quite tasty.

Get some fresh next fall at HEB. Awesome flavor, especially roasted.