Dorothy's Note: This is so good. I use white tortillas, both are good, and I use chopped stewed tomatoes with onions and garlic and have the cheese on top. A roasted chicken gives it a great taste. I get it ahead of time, cut it in bite size pieces and freeze it for later. It makes a lot, but freezes good.
King Ranch Chicken
1-3 lb. chicken
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can tomatoes and green chilies
2 medium onions
1 green pepper (yellow or red if you prefer)
2 Tblsp. vegetable oil
1/4 lb. cheddar cheese, grated
12 tortillas (I like whole wheat)
Cook chicken( I use rotisserie chicken) and debone in small pieces. Sauté onions and green pepper in oil then mix soups and tomatoes with green chilies into this and heat over low heat, stirring until smooth. Place 6 tortillas, torn in pieces, on bottom of casserole. Add 1/2 of the chicken and 1/2 of the soup mixture. Place 6 more torn tortillas, rest of chicken and soup mixture. Top with cheese ( you can put part of cheese in the middle layer so all cheese won't be on top.) Bake 350 degrees for 45 minutes or until bubbly and cheese is melted.