King Ranch Chicken Lite
Yield
6 servingsPrep
20 minCook
55 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
chicken breast halves, boneless, skinless
|
*
|
| 1 | cup |
water
|
|
| 10 | ounces |
corn tortillas (6-inch)
|
|
| 1 | medium |
onions
diced |
|
| 1 | medium |
sweet red bell peppers
diced |
*
|
| 2 | cups |
velveeta cheese
|
* |
| ½ | teaspoon |
garlic powder
|
|
| 1 ½ | teaspoons |
chili powder
|
|
| 10 ¾ | ounces |
soup, cream of chicken
|
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| 10 | ounces |
tomatoes, canned
chopped, rotel |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
chicken breast halves, boneless, skinless
|
*
|
| 237 | ml |
water
|
|
| 289 | ml/g |
corn tortillas (6-inch)
|
|
| 1 | medium |
onions
diced |
|
| 1 | medium |
sweet red bell peppers
diced |
*
|
| 473 | ml |
velveeta cheese
|
* |
| 2.5 | ml |
garlic powder
|
|
| 7.5 | ml |
chili powder
|
|
| 310.7 | ml/g |
soup, cream of chicken
|
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 289 | ml/g |
tomatoes, canned
chopped, rotel |
|
Directions
Poach chicken in one cup of water for 10 minutes.
Remove the chicken and let cool; reserve broth.
When chicken is cool, shred into pieces.
Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
Pour ¼ cup of broth over tortillas.
Layer with half of each of the chicken, onions and bell pepper.
Repeat to make a second layer with remaining tortillas, stock, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder.
Preheat oven to 350℉ (180℃).
In medium bowl, combine soups and pour over casserole.
Top with the Ro-tel tomatoes. Bake for about 45 minutes.
