| Difficulty Level:   | Serves 4  | Prep Time: 15 min  | Cooking Time: 45 min |

Happy National Texas Day! We wanted to celebrate this day by sharing this fantastic recipe with you from our King Ranch Texas Kitchen Chef Carlos E. Rodriguez.

Ingredients: 1/4 Cup of Vegetable Oil 1/4 Cup of Red Bell Peppers (Seeds Removed, Diced) 1/4 Cup of Poblano Peppers (Seed Removed, Diced) 1/2 Cup of Yellow Onion (Chopped) 1 Cup of Mushrooms (Sliced) 2 Cups of Tomatoes (Diced 1/2'') 1 Can (10.75oz) Cream of Mushroom Soup 1 Can (10.75oz) Cream of Chicken Soup 1/2 Cup of Sour Cream 1 Tsp. Chile Powder 1/2 Tsp. Mexican Oregano 1/4 Tsp. Cumin 1/2 Tsp. Coarse Black Pepper Chicken (Cooked and Chopped, Smoked or Roasted) 10-12 each Corn Tortillas (Cut in Quarters) 2 Cups of Sharp Cheddar Cheese (Shredded)

How to prepare Casserole Chicken Filling:

1. Heat Vegetable Oil in a sauce pot.
2. Add Peppers, Onions, and Mushrooms. Stir and sauté until the vegetables begin to soften.
3. Add Tomatoes, Chile Powder, Oregano, Cumin and Black Pepper. Stir and cook for 3-4 minutes until the tomatoes begin to soften.
4. Add Cream of Mushroom and Cream of Chicken. Stir to combine. Bring to a simmer and reduce by 1/4 in volume.
5. Lower heat and add Sour Cream. Simmer again for 5 minutes.

How to assemble the King Ranch Casserole:

1. Preheat an oven to 350°F.
2. In a 9x13 casserole dish, spread 1/4 cup of the Chicken Filling on the bottom of the dish.
3. Spread 1/3 of the cooked chicken over the sauce. And top with 3/4 cup of the shredded cheese. Top the layer with 1/3 of the cut corn tortillas.
4. Make another layer as above.
5. On the top layer, spread the remaining Filling and cheese.
6. Bake in the oven for 40 minutes, or until the casserole is bubbling and the top is golden brown.

How to assemble the dish:

1. Cut or spoon the casserole onto plates.
2. Top with a dollop of sour cream.