The Best King Ranch Chicken Ever - cooking recipe

Ingredients

8 -10 boneless skinless chicken tenderloins or 2 -3 large boneless skinless chicken breasts
15 corn tortillas
1 (8 ounce) bag Mexican blend cheese
1 (8 ounce) bag cheddar cheese, jack
2 -3 tablespoons ground cumin
1 teaspoon chili powder
1 (8 ounce) can cream of mushroom soup
1 (10 ounce) can chicken broth
1 onion, diced
1 (10 ounce) can rotel, with chilies
3 tablespoons oil (I prefer grapeseed)

Preparation

Heat oven to 375.
Dice chicken into small bite size cubes and cook in pan with oil, ground cumin, and chili powder.
Pour a light layer of chicken broth at bottom of casserole dish to line.
In a medium size bowl, add chicken, rotel, cream of mushroom, and chicken broth and mix.
Line bottom of pan with corn tortillas
Add chicken and soup mixture over the tortillas.
Add a light layer of diced onion over soup mixture.
Top with layered mixture between both kinds of cheeses.
Repeat last 3 directions until casserole dish is filled and topped with cheese (usually only 2 layers).
Cover with foil and bake for about 45 minute.