King Ranch Chicken

This is another one of Corey's mom's recipes from that special little cookbook she gave me!  And of course another one of his favorites!  Its awesome.  Below I will share her recipe the way she wrote it up, and the way I always cook it, but if you want you can saute the peppers & onions until tender beforehand.  If you make as below, they will still retain their crunch somewhat (which is what we like, but possibly not for everyone).

3-4 chicken breasts (boiled)
stock from chicken (or a little broth if you cook a different way)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes
1 onion
1 green pepper
1 tablespoon chili powder
shredded cheese
corn tortillas

Combine diced chicken, soups, tomatoes, diced onion, diced pepper, & chili powder.  Wet sides & bottom of 9 x 12 dish with chicken stock & line w/ tortillas (just one layer).  Place 1/2 chicken mixture over tortillas then sprinkle with cheese.  Repeat tortillas & other two layers, finishing with cheese.  Bake 45 minutes at 350 degrees.

yummy filling