King Ranch Javelina

Ingredients 

• 1 10 ¾ oz. can cream of mushroom soup
• 1 10 ¾ oz. can cream of chicken soup
• 1 can rotel tomatoes (If you want it more mild, use either the mild rotels or simply
• use chopped tomatoes and add a can of mild green chilies.) Of course, if you
• want it hotter, then go for the gusto and add chopped jalapeños and/or Tabasco.
• ½ cup chicken or beef broth (If you like it more moist use more broth.)
• 12 corn tortillas ripped into 1 ½ to 2 inch pieces
• ½ cup chopped onions
• 2 to 2 ½ cups of shredded cheddar cheese

Method

1. Preheat oven to 350 degrees F.
2. Lightly mist 9X13 inch Pyrex baking dish with non-stick spray. Blend soups, rotels & chicken or beef broth until smooth but not too watery.
3. Cover dish bottom with ½ the tortillas and layer with ½ the meat, onions, cheese & soup mixture, in that order. Apply the remaining tortillas and layer, but ending this last layer with the remaining cheese.
4. Bake 1 hour at 350 degrees F. uncovered. Serve with warm corn or flour tortillas.

Source: Joe K. Moody
Note: This recipe is is originally for chicken but Joe made it using javelina. In fact he thinks it’s about the best way to
fix javelina unless you Bar-B-Que it.