King Ranch Casserole

Preheat the oven to 350°F. In a large dry skillet over medium-high heat, cook the tortillas until lightly toasted, about 30 seconds on each side. Set aside. Editor's Tip: Don't be afraid to really toast those tortillas. They'll have the most flavor if they become brown or lightly blackened on each side.

In the same skillet, melt the butter over medium heat. Add the onion, and cook and stir for five minutes. Add the poblano peppers, and cook and stir until the vegetables are tender, another three to five minutes.

Stir in the diced tomatoes with green chiles, condensed cream of mushroom and chicken soups, chicken stock, chili powder, garlic powder and pepper. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, six to eight minutes. Remove the skillet from the heat, and stir in the chicken.

Place six tortillas over the bottom and slightly up the sides of a greased 13x9-inch baking dish. Top with half the chicken mixture. Arrange the remaining six tortillas over the filling, Top with the remaining chicken mixture. Sprinkle with cheese.

Bake, uncovered, until bubbly, 27 to 30 minutes. Let stand for 10 minutes before serving. If desired, sprinkle with additional chili powder and serve with sour cream, salsa, chopped fresh cilantro, green onions and tomatoes.