MINI-LIGHT KING RANCH CHICKEN CASSEROLES

By

Source: Southern Living Cooking School
(online)

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  • 12

Ingredients

  • Directions:
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cups chopped cooked chicken breasts (recommend Pilgrim's Pride)
  • 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
  • 1 (10 ounce) can diced tomato and green chiles
  • 1 1/2 cups light sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 12 (6-inch) fajita-size corn tortillas
  • 1 (8-ounce) block 2 percent reduced-fat Cheddar cheese, shredded
  • Chopped tomatoes, garnish,
  • jalapeno pepper slices, garnish
  • ●Saute onion and bell pepper in lightly greased Dutch oven over medium-high heat 5 minutes or until tender.
  • ●Stir in chicken and next 7 ingredients; remove from heat.
  • ●Tear 6 tortillas into 1-inch pieces. Layer 1/3 of tortilla pieces in lightly greased 8-inch square baking dish. Top with 1 cup chicken mixture and 1/3 cup cheese. Repeat layers twice.
  • ●Repeat procedure with remaining tortillas, chicken mixture and cheese in another lightly greased 8-inch square baking dish.
  • ●Bake at 350 degrees for 50 minutes or until bubbly.

Preparation

Step 1

Serve immediately.

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