King Ranch Chicken Casserole

By ccavaletti

Ingredients

• 1 Tbsp butter
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 clove garlic, pressed
• 2 (10-oz) cans tomatoes with green chilies, drained
• 1 (10.5 oz) can reduced-fat cream of celery soup
• 1 (10.5 oz) can reduced-fat cream of chicken soup
• 2 (4.5 oz) cans chopped green chilies, undrained
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 4 c shredded deli roasted chicken
• 6 (8-inch) whole wheat flour tortillas, cut into 1/2-inch strips and toasted
• 3 c shredded cheddar cheese, divided
• Garnish: chopped tomatoes, sliced jalapeño

Details

Servings 8

Preparation

Step 1

Preheat oven to 350º. Lightly spray a 13x9-inch baking dish with cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion; cook until tender, 6 to 7 minutes.

Add bell pepper and garlic; cook for 3 to 4 minutes. Add tomatoes with chilies, soups, green chiles, cumin, chili powder, and oregano; cook for 8 minutes, stirring occasionally. Stir in chicken.

Layer half of chicken mixture in prepared pan. Top with half of toasted tortilla strips and 1 cup Cheddar. Repeat layers once. Top with remaining 1 cup Cheddar.

Bake, covered, for 45 minutes. Uncover and bake until bubbly, 10 to 15 minutes more.

Let stand for 10 minutes before serving.

Garnish with tomatoes and jalapeños, if desired.

From Cooking with Paula Dean, September 2018