Recipe: KING RANCH CHICKEN (SALLYE)
Description: There must be 100 different variations of this recipe since someone developed it way back in the 50 or 60's.  Here's my version which every one who tries it thinks it's delicious.
Ingredients: [{"text": "4 - boneless skinless chicken breasts"}, {"text": "1 medium white onion"}, {"text": "1 medium green bell pepper"}, {"text": "1 can(s) cream of mushroom soup"}, {"text": "1 can(s) cream of chicken soup"}, {"text": "2 can(s) ro-tel tomatoes and green chilies"}, {"text": "2 tablespoon(s) butter"}, {"text": "12 - soft corn tortillas, torn into pieces"}, {"text": "2 cup(s) shredded cheddar cheese"}, {"text": "1/2 cup(s) chicken broth (can use stock from boiling chicken)"}, {"text": "1 teaspoon(s) each of chili powder & cumin"}]
Instructions: Boil chicken with salt and pepper for approximately 30 minutes until done completely. 

Remove chicken from pan and set on cutting board to cool.
Cut chicken into bite size pieces or shred.  I usually shred mine in the food processor.  It's quicker and only takes a couple of pulses to get it shredded.
Peel and quarter onion and place in food processor.  

Cut pepper into quarters and remove core, membrane and seeds.  Place in food processor with onions.

Pulse 3-5 times until onion and bell pepper are coarsely chopped.
Melt butter in large saucepan over medium heat. Add green peppers and onions and cook for approximately 5 minutes until tender, stirring as needed to avoid burning.
Add soups, ro-tel tomatoes, cumin and chili powder, and 1/2 cup stock into saucepan with pepper and onions and stir with wooden spoon until blended and smooth.  Remove from heat.
In 9" x 13" baking dish, arrange alternate layers beginning with tortillas, then chicken, then soup mixture and cheese until all products are used up (ending with cheese topping).
Bake at 375º for 40 minutes.  

You can turn heat up to 425º for the last ten minutes if you want cheese topping to be really crusty.
