I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Sounds yummy....think I might also add a stalk of celery, diced to the pepper and onion sauteed in the bacon fat tho... Linda C

I just found this forum, so hope this isn't too late for you. I modified this from a vegetarian cookbook for my vegan friends. You can substitute regular dairy milk for the coconut milk, if you wish, and/or leave off the red pepper flakes if you don't want a spicy soup. It's very good! SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 1 pkg KnorrÂs dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 2/3 of a can of coconut milk, stirred well (freeze the remainder for other uses) 1/4 cup oyster sauce (vegetarian if a vegetarian soup is desired), optional 1/4 tsp lemon pepper (if oyster sauce is not available, increase to 1/2 tsp and add 1/4 tsp honey) Hot sauce to taste (we use Busha BrowneÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 cup lime juice (you may not need all of it; season to taste only) 1. In 6 cups of water, bring KnorrÂs soup mix to a boil, and simmer for 20 minutes. 2. Turn the heat back up, add the corn and red pepper flakes. Cover and bring back to a boil, then simmer for 3 minutes. Uncover, turn off the heat and let cool to lukewarm. 3. Add all other ingredients, being careful to add the hot sauce to taste. 4. Puree in blender, and reheat to serve. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.

OP did not say which flavor of gravy mix was used and the company makes several. Although Pioneer makes a number of gravy mixes, as far as I know it only makes one Country Gravy mix (which to me is delicious). I also use it to make broccoli cheese soup. The gravy packets are nice and big and two packets made and diluted to the thickness I use ends up making about 8 cups. With 2 cups turkey meat, 2 cups corn, and about 2 cups potato, it was a good size potful of soup/chowder/stew. As far as tweaking the recipe, by all means make it yours. I add the whole milk powder to make it richer. Yesterday I added a half teaspoon of red pepper flakes to the entire pot which added a small but nice bite.