Recipe: Mexican Casserole
What's in the name.
This recipe has been called by many names. It apparently originated from the King Ranch in the 1800's and was called King Ranch Stew. Why? I don't know because it isn't a stew. It's been called Cazuela de pollo (Chicken Casserole), even chicken lasagna because of the layering. The authentic recipe is a little time consuming, so over the years it's changed a little to make it easier.
I was given this recipe by my mother-in-law who had gotten it from her mother-in-law, who had gotten the recipe from her mother. She was the daughter of a prominent cattle rancher or as they called them back then, stockman. It's safe to say that while Mr. King owned a huge cattle spread, he didn't cook. His cooks and ranch hands were Mexicans.
- 1 Fryer, boiled and boned
- 1 pkg (6) corn tortillas, Yellow is traditional, red has more flavor
- 1 can cream of mushroom soup
- 1 can cream of chicken
- 14 oz. mild cheddar, shredded
- 1 can rotel tomatoes with chili
- to taste salt
- to taste pepper
- Preheat oven. Use an ungreased casserole dish.
- Mix all ingredients in a large bow, except cheese, chicken and tortillas. Mix ingredients well. Put a spool full of mix into dish and spread lightly. Take a corn tortilla and cut into pieces (nothing fancy, use your hands) and place a layer of tortillas in the pan.
- Add a couple of spoon fulls of mix and spread, top with shredded cheese. Repeat. Top last layer with cheese
- Bake for 1 hour, for thickness, sprinkle extra cheese on top after 45 minutes and continue to bake for 15 minutes.
- Remove and let sit for 10 minutes before serving.
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