King Ranch Chicken - McKenzie's

My 22 year old daughter McKenzie recently had us down to her new apartment for dinner.  She managed to get her guy Colby to bring home a Christmas tree so they are getting into full Holiday mode.  McKenzie is becoming quite the foodie herself.  As a former high school and competition cheerleader, Kenz is a caloric connoisseur.  Ever see a competition cheer team hit the complimentary breakfast buffet at an Embassy Suites?  Hungry girls camouflaged in fuzzy slippers and pretty printed jammies can leave a hotel GM re-evaluating their complimentary policies.  McKenzie parlayed efficient eating into efficient cooking, and we got a first hand look at a working college student's practical tasty dinner.

Colby and Kenz are headed to the Rose Bowl!!

Kenz offered up a beautiful fresh garden salad topped with Naturally Fresh ranch dressing.  Damn good ranch dressing in a bottle found in the produce section.  She put together her version of King Ranch Chicken that we all quickly devoured.  Left us with time for some Wii bowling and a tour of the complex.  It's a newer complex with all the bells and whistles.  Courtyard with pool and outdoor grills, movie theater, Internet coffee lounge, and a gym with lots of new equipment.  Being in downtown the place is a young college couple's utopia. It was a fun flavorful evening.

The Line Up

1 lb chicken breasts
1 can spicy Ro-tel
1 can lime cilantro Ro-tel
1 can cream of chicken soup
1 can cream of mushroom soup
1 sweet yellow onion
1 green bell pepper
1 red bell pepper
2 8 oz packs grated Mexican blend cheeses
12 - 18 flour tortillas (college kids need their carbs okay)
12 oz chicken stock

The Fixin Part

Boil chicken breasts in salted water and chicken stock for about 20 minutes.  Remove, reserve stock, and let chicken cool.  Pull apart chicken breasts in cut into smalls chunks.  Saute onions and bell peppers in a deep skillet or pan.  Add soup, Rotell, and chicken bring to a boil and simmer 10 minutes or until thickened.

 
In a casserole dish layer bottom with flour tortillas dipped first in chicken stock.  Spoon in a layer of filling and cover with cheese.  Layer flour tortillas, filling, cheese until your dish is filled.  Bake in a 350 oven for 25 minutes until the cheese has melted and browned on top.

Food tastes better when one of your kids makes it for you.