I'll admit that it really doesn't look like much but it's very good.
Kings Ranch, Chicken
In a small bowl take 3 cups leftover cold shredded or cubed roast chicken (if you don't have leftovers then buy a couple roasted chicken pieces from the grocery deli), toss with a tablespoon or two of lime juice or chicken broth from cooking to moisten. Let sit at room temperature for a few minutes while you mix the rest.
In large bowl mix:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
3/4 cup El Pinto Chipotle Salsa, mild, medium or hot, your choice (this has a great flavor).
3/4 cup sour cream
1 dash red pepper flakes (leave out if you like your food wimpy)
1 tablespoon Penzey's Chili 9000 chili powder (this stuff is the best)
2 cups tomatoes with green chili, with any liquid drained off
Tear or cut into 1 inch pieces:
12 corn tortillas (6-inch)
1 generous cup shredded Cheddar/Colby Jack cheese (about 4-5 ounces)
Place half the tortillas in a 2 quart casserole dish that has been sprayed with cooking spray or VERY lightly greased. Stir chicken into soup mixture. Top the tortillas in the casserole with half of the soup/chicken mixture. Repeat layers, sprinkle with cheese. Bake at 350F for 35-40 minutes, until hot and bubbly (if cheese starts to overbrown, cover with foil the last 10 minutes).
Top with additional sour cream if you like. Serve with veggies and cornbread. Stand back.
*note that it's really spicy, I actually prefer the taste of the salsa more then the chili powder so the next time I make it I'll cut back a little on the chili powder and the red pepper flakes.
*Also I want to layer a bit of cheese with that second layer of chicken mixture. The original recipe doesn't say to do that but I like cheese. Keep an eye on it, the cheese browns a little to quickly... it's best when it's gooey and stringy.