You just have to trust me.
King Ranch Chicken
from Amy adapted from Ro-tel
1 large onion, chopped
1 large green pepper, chopped
2 tablespoons vegetable oil, not olive (I use peanut oil.)
2 cups cooked chicken, shredded by hand
1 can Campbell's Cream of Chicken Soup, undiluted
1 can Campbell's Cream of Mushroom Soup, undiluted
1 can Original Ro-tel Tomatoes, undrained
1 teaspoon chili powder (The kind of chili powder you use determines the "heat" of the dish.); I use medium
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 corn corn tortillas, torn
2 cups shredded cheddar cheese*
*With regard to the shredded cheddar cheese, you can shred your own or use any of these already-shredded cheeses from Kraft:
Kraft Sharp Cheddar
Kraft Sharp Cheddar Aged Wisconsin
Kraft Mild Cheddar
Kraft Mexican 4 Cheese (Monterey Jack, Cheddar, Asadero, and Queso Quesadilla)
Kraft Cheddar and Monterey Jack
Kraft Mexican Style Cheddar Jack
Kraft Mexican Style Cheddar Pepper Jack
Not Kraft Mexican Style Taco Cheese, which has taco seasoning added
According to the Kraft website, Kraft Cheddar and Monterey Jack has the same ingredients as the Kraft Mexican Style Cheddar Jack so if there's a difference it might be in how fine the cheese is shredded.
Lightly grease a 2-1/2 quart casserole.
Without heating, tear the tortillas into 1-inch pieces, and divide them into three even piles. I put them on a piece of aluminum foil.
You are going to divide the cheese into thirds too, meaning three portions of 2/3 cups of cheese. You can divide that on another piece of aluminum foil or just parcel it out as you go along using a 1/3 cup dry measuring cup.
In a large sauté pan, cook the onion and bell pepper in oil until tender, but not browned. Stir directly into the pan the shredded chicken and the next seven ingredients: the Cream of Chicken Soup, the Cream of Mushroom Soup, the Ro-tel Tomatoes, the chili powder, the salt, the garlic powder, and the pepper. Remove pan from the heat.
Layer one-third of the tortillas in the casserole. Top with, first, the chicken mixture and, second, 2/3 cup of cheese.
Repeat these layers two more times. The top layer will be cheese.
Bake uncovered in a preheated 350-degree oven for 30 minutes. It's important that it's hot, so double-check that it is before you serve it.