Jodi calls this “King Ranch Chicken,” but Brant came up with a new name for one of his favorite recipes. The King Ranch is well-known for having developed the Santa Gertrudis breed of cattle; I’m not so sure if it extends to chickens as well.
1 lg. onion, chopped 1 (15 oz.) can black beans, drained and rinsed
1 clove garlic, chopped 1 (15 oz.) can whole kernel sweet corn, drained
1-2 fresh jalapeños, minced 1 (4 oz.) can sliced black olives
4 cups cooked chicken, diced 1 (4 oz.) can green chilies
1 10.5 oz. can cream of mushroom soup 12 flour tortillas, torn into quarters
1 10.5 oz. can cream of chicken soup 2 cups grated Mexican-style cheese
½ cup sour cream
Sauté onion, garlic and jalapeños in olive oil in a heavy saucepan for about 5 minutes. Add chicken and heat through. Add soups and sour cream and mix thoroughly. Add beans, corn, olives and chilies and mix together. Let simmer over low heat.
Tear tortillas into quarters and, with half of the quarters, line the bottom of a large greased casserole dish. Cover with half of the chicken mixture and then half of the cheese. Lay the rest of the quartered tortilla pieces over the cheese layer, then layer the remainder of the chicken mixture and top with the remaining cheese. Bake uncovered in 350 degree oven for 35-40 minutes or until bubbly.
Although this can get quite involved, it is worth it!