Texas King Ranch Chicken Casserole with Corn Tortillas

What you need

• 600 g (1 1/4 lb) boneless skinless chicken breasts
• 1 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, small, diced
• 1 red bell pepper, small, diced
• 1 green bell pepper, small, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1 can (10.5 oz) condensed cream of mushroom soup, about 300 g
• 1 can (10.5 oz) condensed cream of chicken soup, about 300 g
• 1 can (10 oz) diced tomatoes with green chiles, about 280 g, undrained
• 340 g (12 oz) cheddar, shredded
• 10 corn tortillas, torn into 5 cm (2 in) pieces
• salt, for the poaching water

Method

Restated from the original video

1. 1

   Put the chicken in a pot, cover with water and add a good pinch of salt. Bring to a gentle simmer.

2. 2

   Simmer, uncovered, until the thickest part reaches 74 °C (165 °F) and no pink remains, 15-20 min.

3. 3

   Lift the chicken out, let it cool for 10 min, then shred it with two forks. You need about 450 g (3 cups).

4. 4

   Heat the oven to 190 °C (375 °F) and grease a 23 x 33 cm (9 x 13 in) baking dish.

5. 5

   Melt the butter with the olive oil in a large frying pan over medium-high heat.

6. 6

   Add the onion and both peppers. Cook, stirring often, until tender, about 4 min.

7. 7

   Stir in the shredded chicken, cumin, chili powder and oregano.

8. 8

   Add the cream of mushroom soup, cream of chicken soup and tomatoes with their juice. Stir until combined, then take the pan off the heat.

9. 9

   Spread a third of the tortillas over the base of the dish. Top with a third of the chicken mixture, then a third of the cheddar.

10. 10

    Repeat to make two more layers, ending with cheddar on top.

11. 11

    Bake until bubbling at the edges and the cheese is melted and lightly browned, 25-30 min.

12. 12

    Rest for 8-10 min before cutting, so the layers hold together when served.

Imported from diethood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.