King Ranch Chicken Lite

In Texas, King Ranch chicken is practically a food group, a creamy, cheesy, mildly spicy casserole that shows up at potlucks and Sunday suppers across the state. This lightened version keeps all that comfort.

It builds in layers, almost like a Tex-Mex lasagna. Corn tortillas get dipped in chicken broth to soften, then layered with shredded poached chicken, diced onion, and bell pepper.

The trick of softening the tortillas in broth is what keeps them tender and lets them soak up flavor instead of going tough or soggy in the wrong way.

A sauce of cream of chicken and cream of mushroom soups gets poured over the top, with zippy Ro-tel tomatoes and green chiles bringing the signature Tex-Mex heat.

Cheese, garlic, and chili powder finish it off, baking into a bubbling, golden top.

Kitchen Tips

• Dip the tortillas in warm broth just to soften, not until limp; that is what gives the casserole its tender layers.
• Let it rest 10 minutes after baking so the layers set and serve in neat squares.
• Poach the chicken just until cooked through, since it keeps cooking in the oven and overdone chicken turns dry.

Variations

• Use shredded cheddar or Monterey Jack instead of Velveeta for a less processed cheese pull.
• Swap rotisserie chicken for the poached chicken to save time.
• Add a can of green chiles or extra chili powder for more heat.