Light King Ranch Chicken Casserole

So both D and I liked this. I don't know who King Ranch is but he has a good casserole named after him. D made this. He said it was very easy to make.

The result looked a little gross, like a lot of tortilla style casseroles but it tasted very good. We had with sauteed potatoes with SouthWest seasoning.

Light King Ranch Chicken Casserole

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

Preparation Time: 15 minutes minutes
Cooking Time: 5 minutes minutes
Other Time: 35 minutes minutes
Yield: Makes 8 servings

1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

Stir in chicken and next 6 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

CALORIES 282 (32% from fat); FAT 9.9g (sat 5g,mono 0.5g,poly 0.7g); IRON 0.7mg; CHOLESTEROL 54.4mg; CALCIUM 248mg; CARBOHYDRATE 26.4g; SODIUM 947mg; PROTEIN 21g; FIBER 3.1g

Southern Living, MARCH 2004